50+ Friends Club Cookbook
Sauces
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Mustard Sauce
From the Kitchen of: Sylvia
| 1 | Cup | brown sugar |
| 1 | Cup | vinegar |
| 4 | | eggs |
| 3 | tbsp. | dry mustard |
| 1 | tbsp. | flour |
| 1 | jar (12 oz.) | currant jelly |
Heat in the top of a double boiler, 1 C brown sugar with 1 C
vinegar. Beat 4 eggs lightly and add.
Mix 3 tbsp dry mustard with 1 tbsp flour. Moisten with a little
of the liquid and add to the other ingredients.
Stir in a 12-oz jar currant jelly.
Cook the sauce until thickened, stirring constantly.
Serve with
baked ham.
Makes 1 quart sauce.