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Indian Mustard

To a mixture of mustard and flour in equal quantities, rubbed to a smooth stiff paste with boiling water, add a little salt, and reduce the thickness as follows. Boil down four shallots, shredded finely, with a wine-glass each of vinegar and mushroom ketchup, and half a glass of anchovy sauce. In ten minutes pour these ingredients, boiling hot, into the basin over the mustard and flour mixture, stirring until it is smooth and of the proper consistency. Put a shallot, bruised, into each bottle when stored. Indian mustard will keep for some time, and is excellent as a breakfast relish. Time, ten minutes to boil. Sufficient for a quarter of a pound of mustard.