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Mustard Sauce<br />
Dolly Cockman<br />
2 eggs<br />
2 dsp mustard<br />
½ cup sugar<br />
½ tsp salt<br />
½ cup water<br />
½ cup vinegar<br />
Mix all ingredients together and cook slowly in<br />
saucepan until thick and creamy.<br />
Serve with hot Corned Beef or sliced Silverside. Can<br />
also be used in salads.<br />
Pickled Onions<br />
Eileen Turner<br />
very small onions<br />
2 lb white vinegar<br />
1 tbsp cloves<br />
1 cup salt<br />
1 tbsp whole pepper<br />
1 tbsp mace<br />
1 tbsp all spice<br />
2 tbsp honey<br />
Peel onions, and soak in salt and water for 6 – 8<br />
hours.<br />
Boil vinegar, spices, salt and honey for 30 minutes.<br />
Drain onions, place into large bottles and pour hot<br />
liquid to cover. Place lid on and leave for seven to<br />
eight days before using.<br />
35
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