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This was a soup often made by frontier garrison soldiers to supplement the meager military diet of salted beef and pork, rice or corn, and flour, plus a ration of vinegar to ward off scurvy a bit of fat for cooking and of course rum.
- Simmer finely chopped mustard leaves and buds, in water, until tender. Drain, and set aside.
- Melt butter in pot and add one tablespoon of flour, brown slightly and SLOWLY add milk.
- Add greens and bring to a simmer but do not boil. Season with salt and pepper and serve hot.