Copied from the Lancaster and District Curling Club 50th Anniversary booklet 2012.
This recipe has been changed over the years but still tastes wonderful with gently fried Lancaster Perch and sauteed onions. Use the microwave to cook.
- 1 1 /2 cups white vinegar
- 1/4 cup white sugar
Stir sugar into vinegar and nuke for 2 minutes on high power.
Heat 2 cups of milk in m/w on high for 3 minutes.
Mix together in a glass bowl the following:
- 3/4 cups white sugar
- 5 tbsps. flour
- 2 tsps. dry mustard
- 3 beaten eggs
Add the already heated milk to the above 4 ingredients. Cook in m/w on high for 2 minutes. This custard will start to thicken. Stir well then return to m/w for 1 to 2 minutes to thicken. Whisk smooth when removed from m/w oven.
Slowly add the heated vinegar and sugar mixture to the egg/milk mixture. Continue to wisk until smooth. Strain sauce through sieve into jars/containers and refrigerate.