SC - mustard sauce

[Robin Carroll-Mann]

The other mustard translations I promised.

Mustard recipe # 2

>From "Libro de Guisados" (Spanish, 1529)
my translation -- permission to reproduce in SCA publications if 
credit is given


"French Mustard"

You must take a "cantaro" [a wine-vessel and/or unit of 
measurement for wine] of the must of wine, either red or white; and 
grind a dishful of mustard that is select and very good; and grind 
with it, if you wish, after passing it through a cloth strainer or a hair 
sieve, a little cinnamon and cloves and ginger and cast it all, very 
well mixed, into the mortar, into the cantaro or jar of wine; and with 
a cane stir it around a long while, so that it mixes with the must; 
and each day you must stir it with the cane seven or eight times; 
and you will boil the wine with this mustard and when the wine has 
finished boiling, you can eat this mustard; and when you want to 
take it out to cast it in the dish to eat, first stir it with the cane a 
little, and this is very good mustard and it will keep all year.

Mustard Recipe # 3 (same source):

"Another Very Good French Mustard Which Lasts All Year"

Take a caldron which will hold two cantaros, and fill it with red 
grapes and set it to cook upon the fire until it is reduced by half 
and there remains half a caldron which is one cantaro; and when 
the grapes are cooked remove the scum with a stick of wood; and 
stir it now and then with a stick; and strain this must through a 
clean cloth and cast it into a cantaro [used here in the sense of 
wine-vessel]; and then cast in the mustard, which will be a dishful 
well ground up, stirring it with a stick, and each day you should stir 
with it, four or five times a day and if you wish you can grind with 
the mustard cinnamon three parts, cloves two parts, and ginger 
one part; this French mustard is very good and lasts all year and is 
mulberry-colored.

In Service,
Brighid
Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net
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