SC - Ladies event-update

[LrdRas@aol.com]

I know of three late period "Spanish" recipes for mustard.  (I use 
quotation marks, because two of them, though appearing in a 
Spanish cookbook, are referred to as French mustard.)  All of them 
call for the mustard to be ground in a mortar.  One specifies that 
the mustard should be well ground up, and it describes the result 
as "polvo" -- powder.  The same recipe calls for honey to be added, 
and lists "a little vinegar" as an optional ingredient, so I guess that 
makes honey mustard period.

Brighid, who wishes she could still eat honey mustard


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