Recipes > Sauces & Spreads > Mustards > Indian Mustard

Indian Mustard

An excellent Relish to Bread and Butter, or any cold Meat.


  • 1/4 pound of the best mustard
  • 1/4 pound of flour
  • 1/2 ounce of salt
  • 4 shalots
  • 4 tablespoonfuls of vinegar
  • 4 tablespoonfuls of ketchup
  • 1/4 bottle of anchovy sauce


Put the mustard, flour, and salt into a basin, and make them into a stiff paste with boiling water. Boil the shalots with the vinegar, ketchup, and anchovy sauce, for 10 minutes, and pour the whole, boiling, over the mixture in the basin; stir well, and reduce it to a proper thickness; put it into a bottle, with a bruised shalot at the bottom, and store away for use. This makes an excellent relish, and if properly prepared will keep for years.


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The Book of Household Management (1861).

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