SC - GLAZED LEG OF LAMB

[LrdRas@aol.com]

Hello Anne-Marie,
Here is the only mustard recipe I have.  I got it off the list years ago.  I 
hope it is ok to repost as I saved it....   And thanks to Lady Magdelina who 
posted it.
Phillipa Seton


> Does anyone have the original of Sinapidum Rubeum (reddish mustard) from 
Platina's De honesta voluptate with a decent translation? I have a redaction 
I picked up at an A&S University, but the translation says to use white corn 
meal, and the redaction uses 2 c. of burgundy wine in place of "a little 
must". I'd like to see how well done the redaction is in the recipe i have.

I won't swear as to how good the translation is...

Platina: On Right Pleasure and Good Health
trans.  Mary Ella Milham


8.14  Red Mustard Sauce

Grind in mortar or mill, either separately or all together, mustard, raisins, 
dates, toasted bits of bread, and a little cinnamon.  When it is ground, soak 
with verjuice or vinegar and a bit of must, and pass through a sieve into 
serving dishes.  This heats less than the one above (8.13 Prepared Mustard/ 
Sinapidum) and stimulates thirst but does not nourish badly.




Enjoy,
Magdalena
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