| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
T |
Butter |
| 1/2 |
T |
Flour |
| 1 |
t |
Mustard powder |
| 1 |
c |
Water that the meat has |
|
|
cooked in cooled |
|
|
slightly |
| 1/2 |
c |
Vinegar |
INSTRUCTIONS
Melt butter in a small saucepan, stir in flour and mustard, and cook
over medium heat for a minute or so. Remove from the heat, add water
gradually while stirring. Return to heat and bring to the boil. If too
thick, you can add more water. Add vinegar and serve hot over the
corned beef. Posted to recipelu-digest by jeryder@juno.com on Mar 17,
1998
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