Recipe Talk

I have the complete set of the McCall's Greatest Recipe Card Collection - except for the Mustard Sauce receipe. If you have this recipe could you please forward it to me via email. If you are missing any of the other cards please let me know as I will be happy to let you have whatever recipe you need.

Mustard Sauce
GARC 21p
Do Ahead Dishes

Swedish Cold Salmon

5 to 6 lbs freah salamon

1/4 cup sugar

1/4 cup salt

1 tablespoon white pepper

1 large bunch fresh dill, snipped

Mustard Sauce (below)

Buttered new potatoes

1. Two days before serving:

With sharp knife, carefully remove skin from salamon. Cut salmon in half along bone; removge bone.

2. Combine sugar, salt, and pepper; mix well. Use about one third of the sugar to sprinkle both sides of salmon lightly rubbing into surface.

3. On tray covered with wax paper, place on salmon half. Cover with half of the snipped dill. Place other half of salmon , cut side sprinkled with dill, on top.

4. Place a bread board on top of fish; weigh down wih very heavy skillet or iron. Refrigerate 2 days.

5. During refrigeration, sprinkle 2 more times with sugar mixture, turning fish and basting with juices in tray.

6. When ready to serve: Lightly dry salmon with paper towels. If desired, garnish with fresh dill and thin lemon slices. Alice salmon thinly.
Serve with Mustard Sauce.

MUSTARD SAUCE

1/2 cup prepared brown mustard

1/2 cup sugar

1/2 cup salad oil

1/2 cup fresh dill chopped

1/4 cup white wine vinegar

In small bowl, combine mustard, sugar, and salad oil; mix well with wooden spoon. Add dill and wine vinegar; beat well.
Refrigerate, covered, several hours, until well chilled.

Makes 1 1/2 cups.

Corned Beef Diner 19g New England

MUSTARD SAUCE

1/2 c mayo

1 teaspoon chopped onion

1/2 cup prepared mustard

1. Combine all ingredients.

2. Refrigerate, covered, until ready.

Makes 1 cup.

Mustard Sauce for Baked Ham

The Old South

2 j

1/2 cup brown sugar
firmly packed

1/3 cup prepared mustard

2 eggs

2 tablespoons butter

1/3 cup cider vinegar

1. In small, heavy saucepan, with rotary beaters, beat sugar, mustard, eggs, and butter.

Gradually beat in vinegar.

2. Cook over low heat, stirring constantly, until slightly thickened. About 10 minutes.

3. Serve cold, or at room temperature.

Makes 1 1/2 cups.