Mustard quickens the appetite, warms the stomach, assists in digesting hard meats, and dries up surpertiuous moisture. It seldom agrees with weak stomachs.
Mix (by degrees, by rub bing together in a mortar) the best flour of mustard, with vinegar, white wine, or cold water, in which scraped horseradish has been boiled; rub it well together for at least ten minutes, till it is perfectly smooth; it will keep in a stone jar closely stopped, for a fortnight: only put as much into the mustard-pot as will be used in a day or two. Observations: Mustard is the best of all the stimulants that are employed to give energy to the digestive organs. Some opulent epicures mix it with Sherry or Madeira wine, or distilled or flavored vinegar, instead of horseradish water. The French flavor their mustard with Cham-paigne and other wines, or with vinegar flavored with capers, anchovies, tarragon, elder, basil, burnet, garlic, eschalot, or celery, warming it with cayenne, or the various spices; sweet, savory, fine herbs, truffles, ketchup, etc. etc, and seem to consider mustard merely as a vehicle of flavors.
Mix very gradually, and rub together in a mortar, an ounce of flour of mustard, with three table-spoonfuls of milk (cream is better), half •a tea-spoonful of salt, and the same of sugar; rub them well together till quite smooth. Observations: Mustard made in this minner is not at all bitter, and is therefore instantly ready for the table.