SC - mustard sauce

[Decker, Terry D.]

Hello!
Well, it's clear from Le Menagier that the spices to be used for the
mustard are leftovers from making the hippocras, jelly, etc.  So, I suppose
I'd start by making the hippocras (since it's the easiest), & straining out
& reserving the spices. (The recipes for hippocras are each to make a quart
of spiced wine; the recipe for meat jelly also calls for a pig, 4 calves'
feet, 2 chickens, 2 young rabbits, 3 quarts white wine or clarry, 1 pint
vinegar, and 1/2 pint verjuice. While the spices serve to season these
mixtures, the spices in turn are flavored by the other ingredients.)  Next,
I'd grind the spices to paste, & add them to my mustard mixture a bit at a
time, until it was seasoned to my liking.

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/

>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
>
<snip>


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