Put two ounces of butter in a saucepan over the fire and warm without browning it. Mix in well two tablespoonfuls of flour, pour in gradually one pint of hot stock or water, and stir until it thickens and is perfectly smooth. Add two ounces more of butter in small pieces, stir well and sprinkle with a little salt and pepper. Mix in three tablespoonfuls of made English mustard and a little cayenne and it is ready for use.

Piquant Mustard Sauce

Peel and slice an onion, put it in a saucepan, add two or three thinly-sliced cloves of garlic, two bay leaves, one teaspoonful of crushed peppercorns, a few cloves, a little tarragon and a pint of the best vinegar; season with salt and boil the whole together for ten or fifteen minutes. Leave the vinegar until cold, keeping the lid on the saucepan; then stir in sufficient mustard to make a stiff paste and pour the mixture into small jars, which should be tightly corked and tied down with paper. Mustard prepared in this way may be kept for some time.