Mustard

There are various ways of preparing mustard for the table, each with its admirers, yet in nine houses out of ten it is often so execrably done as to mar the best dinner, through the loss of its piquancy and pungency. Be the quantity ever so small, it should never be prepared in a cup, but in a soup or other deep plate. The dry mustard, with a little salt, should first be well rubbed down with the back of a spoon; the water, vinegar, or other liquid should then be gradually added, and mixed gently until the required consistency has been obtained; it should then be mixed briskly, turning the spoon one way only, and in a few minutes the pungency of the mustard will tell on the eyes; put it immediately into the mustard-pot, and cork it, removing the cork only when the mustard is required for use.

It is a mistake to suppose that the little silver or plated lid to a mustard-pot is intended, or is sufficient, to preserve the piquancy and pungency of the condiment. The practice which prevails in some houses of allowing the spoon to remain immersed in the mustard, which has probably been prepared with vinegar, the spoon perhaps being a plated one, is very objectionable. It is scarcely necessary to give any further instructions, excepting that hot water should not be used.

Some like mustard prepared simply with water; others prefer weak vinegar and water. It is also prepared with plain vinegar, with tarragon vinegar, with vinegar taken from pickles and capers, and with onion and garlic juice. The best mustard for roast beef is that prepared with horseradish; the most delicate flavoured is that made with tarragon vinegar, or vinegar taken from capers.

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