SC - mustard sauce

[Cindy Renfrow]

Yes my lady your are correct regarding the source of the recipe I provided.
You are also correct regarding the spice mixture added, it is clearly from a
different quite possibly a non-period source.  The salt to be added is not
specifically mentioned in the orginial recipe either.    In truth I did not
add salt to the mustard I made.   Regarding the orginal recipe as redacted,
sans the spices, what would be your take on the composition and volume of
the spice mixture to be added?

Daniel Raoul

- -----Original Message-----
From: Cindy Renfrow <renfrow at skylands.net>
To: sca-cooks at Ansteorra.ORG <sca-cooks at Ansteorra.ORG>
Date: Saturday, January 23, 1999 2:58 PM
Subject: Re: SC - mustard sauce


>Hello!  There are 3 mustard recipes in Le Menagier, but this is the one you
>are referring to (from Power's Goodman of Paris, p. 286):
>
>"Item, if you would make good mustard and at leisure, set the mustardseed
>to soak for a night in good vinegar, then grind it in a mill and then
>moisten it little by little with vinegar; and if you have any spices left
>over from jelly, clarry, hippocras or sauces, let them be ground with it
>and afterwards prepare it."
>
>His recipes for hippocras (p. 299) call for either
>
>"a quarter of very fine cinnamon*..., and half a quarter of fine flour of
>cinnamon, an ounce of selected string ginger (gingembre de mesche), fine
>and white, and an ounce of graine [of Paradise,] a sixth of nutmegs and
>galingale together... two quarters of sugar..."
>[*spelled canelle in both instances in Pichon's edition]
>or
>
>"five drams of fine cinnamon, selected and peeled; white ginger selected
>and pared 3 drams; of cloves, cardamom, mace, galingale, nutmegs, nard*,
>altogether a dram and a quarter, most of the first and less of each of the
>others in order... a pound and a half a quarter (by the heavy weight) of
>lump sugar..."
>[*Pichon notes this is spikenard.]
>
>His recipe for meat jelly (p. 279) calls for the following spices:
>"a quarter of an ounce of saffron... ten or twelve heads of white ginger,
>or five or six heads of galingale, half an ounce of grain of Paradise, two
>or three pieces of mace leaf, two silver penniworths [10d.] of zedoary;
>cubebs and nard three silver penniworths [15s.]; bay leaves and six
>nutmegs..."
>
>There is no salt listed in the original mustard recipe. He does not give a
>recipe for clarry (a spiced wine drink). I am confused as to where this
>spice mixture you give fits in to the original recipe.
>
>I must go, but I'm sending this on to y'all for further commentary.
>
>Regards,
>
>
>Cindy Renfrow/Sincgiefu
>renfrow at skylands.net
>Author & Publisher of "Take a Thousand Eggs or More, A Collection of 15th
>Century Recipes" and "A Sip Through Time, A Collection of Old Brewing
>Recipes"
>http://www.alcasoft.com/renfrow/
>
><snip>
>
>
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