SC - mustard sauce
Robin Carroll-Mann
harper at idt.net
Fri Feb 5 19:05:12 PST 1999
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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