Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ tablespoon | Butter |
| ½ tablespoon | Flour |
| 1 teaspoon | Mustard powder |
| 1 cup | Water that the meat has cooked in; cooled slightly |
| ½ cup | Vinegar |
Melt butter in a small saucepan, stir in flour and mustard, and cook over medium heat for a minute or so. Remove from the heat, add water gradually while stirring. Return to heat and bring to the boil. If too thick, you can add more water. Add vinegar and serve hot over the corned beef.
Posted to recipelu-digest by jeryder@... on Mar 17, 1998