CREAMY MUSTARD SAUCE
This is very good poured overt boiled cabbage cut into wedgeshaped pieces, and frankfurters or saveloys heated by covering them with boiling water for 7-8 minutes and then draining. Melt 2 tablespoons . butter in saucepan, stir in 2 tablespoons flour and ‘cook till smooth, Remove from heat and slowly stir in 14% cups milk, Add %% teaspoon salt and 2 tablespoons of made mustard, Stir over slow heat till thickened. Arrange cabbage and frankturters on platter and pour sauce over. a
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19500825.2.41.2
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New Zealand Listener, Volume 23, Issue 583, 25 August 1950, Page 22
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83CREAMY MUSTARD SAUCE New Zealand Listener, Volume 23, Issue 583, 25 August 1950, Page 22
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