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Mustard Sauce

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.