Mustard Sauce

Nonna's Recipe Book page 3

Mustard Sauce on Corned Silverside/Beef

Mustard Sauce
Served with Corned Silverside

1 tabs dry english mustard powder
1 tabs plain flour
1 tabs sugar
2 tabs white vinegar
1 egg
1 cup or more of cooking liquid from the corned silverside

1. Mix mustard,  flour, and sugar with vinegar and a little extra water if necessary
2. Add the beaten egg and whisk into the cooking liquid in a small saucepan
3. Stir well and let simmer for one minute
4. Serve with hot corned beef

(Source: Nonna's Cookbook)

Corned Beef simmering

Corned Beef (Silverside)
1piece corned beef, it is usually silverside
1 tsp vinegar
6 cloves
12 peppercorns
1 bay leaf

1. Wash the meat to remove some of the salt
2. Allow 40 mins cooking time for each 500g
3. Place meat into a pot of warm water and bring to simmering point
4. Skim froth off and discard, as it comes to the boil
5. Add other ingredients and cook gently for prescribed time
6. Serve hot with Mustard sauce or if serving cold, cool in the liquid

(Source: p27 The Commonsense Cookery Book)

The sauce asks for english mustard powder (Keens),  I never use it so I  added a good tablespoon of grainy mustard instead and reduced the vinegar to 1 tabs, it is a lovely sauce.  So often in this book I am surprised that the good old fashioned recipes are just so good. Am I getting old?

The whole family really enjoyed this meal, I haven't had corned beef for many years, a delicious meal for a change. Pretty simple to prepare, my mother-in-law just cooks the meat "very slowly, with nothing added to the water," but I enjoyed the aromas of clove and bay in the kitchen, the point is don't stress if you don't have everything available.

Sauce Montgomery

Here we have the first page in Nonna's book, I hope the format allows for printing.  I  will eventually post every page onto this blog as I continue this journey of recipes, cooking, trialling and remembering. Any photo ideas are welcome, today I've included the photo of Mum and Dad on their 50th Wedding anniversary, camping in the NT.

Does anyone remember having this sauce? Do let me know.

Sauce Montgomery

To serve with Roast Duck

Boil together 2 tabs brown sugar and 2 tabs malt vinegar (substitute with white wine vinegar) until thick and caramelised. Add 1 cup chicken stock. Add 2 tabs grated orange rind, ½ cup orange juice, 2 tabs lemon juice,  ½ tabs grated lemon rind, 2 tabs brandy, and ½ cup juice from a 15oz (425g) can/jar sour cherries. Boil and thicken with 3 teasp. cornflour (mixed into a little cold water first) and the add sour cherries.

Tastes like a really classy sweet and sour sauce, you can of course serve this on your roast Chicken, or grilled pork chops.

Chicken Raymond

This is the first recipe in Mum’s book, when we were really young, roast chicken was such a treat that it was only served on special occasions.  It then became really exotic when Mum started to make Sauce Raymond.  The original recipe came from “The Gretta Anna Recipes” (1978 Quando Pty.Ltd. & Gretta Anna Teplitzky).  Mum always used tinned champignons, I used to love their sliminess now I cannot stand them and use fresh mushrooms.  The sauce is a lovely balance of flavours, no one ingredient should dominate.

Sauce Raymond

To serve with Roast Chicken

Place in a saucepan – 1½ cups chicken stock and ½ pkt sour cream* – thicken with 3 teasps cornflour (mixed in small amount of water) – now add 1 or 2 egg yolks – then add 4oz tinned champignon mushrooms (or sauté 1 cup thinly sliced mushrooms) – 2 tabs sautéed split almonds – 2 tabs sm pieces fried bacon – 1 tabs lemon juice – chopped parsley.  When reheating do not boil.

* refers to the old 300g squat carton, equivalent to 150g sour cream
(tabs = tablespoon)