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TIPPLE AND SNACK
GRILLED HERRING AND
MUSTARD SAUCE
Clean a good herring, and broil it. When
it is done, po?tr the following sauce over the
fish, and serve hot.
·
Put two tablespoons of butter into a
casserole. Add as much flour as the butter
will absorb. Stirring constantly, add enough
water so that the mixture is creamy.
In
a
china b0wl put three pats of butter, the yolks
of two eggs, a teaspoon of vinegar, two
tablespoorl'S of yellow mustard, and a table–
spoon of cold water. Mix well together, and
pour slowly into the boiling mixture, stirring
quickly.
BEATEN BISCUIT
Sift a quart of flour and a teaspoon of salt
into a mixing bowl. Add a tablespoon of
lard, and blend in with your fingers. Add
slowly a pint of milk. The dough should be
rather stiff. Dump it onto a board and beat
it with a rolling piH until the dough blisters;
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