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Yes I do. Still readily available in all supermarkets and 21st. century steak houses (aka pubs doing grub), and at many burger vans. And it ain;'t dark yellow - it's pretty much brown. Yeugh.

English mustard, an absolute must with sausages and cold meat of any variety. The powdered stuff is hotter and slightly more flavoursome than the stuff in the jars, if you can be bothered to mix it. French mustard though - yeugh!