SC - mustard sauce

[Stefan li Rous]

Ras replied to my question:
> stefan at texas.net writes: 
> << Is this a period mustard horseradish sauce?  >>
> 
> No. <gasp> I simply took a commercial horseradish mustard and thined it out
> with ale. The ingredients list on the mustard container stated that it
> contained "mustard, horseradish, sugar, vinegar". I felt you couldn't get
> closer to period than that. :-)
> 
> Ras

Thanks. However, I could argue with your "couldn't get closer to period than
that" though. Because there are different ways to treat these ingredients 
and they would vary the resulting sauce. Is the mustard finely or coarsely
ground? What kind of sugar? How is the horseradish prepared? From your
directions I would assume it is just all mixed together. Perhaps a period
sauce wouldn't be.

In support of that last question, here is a message that was recently posted
to the SCA-Arts list. While the recipe itself appears to be post-period, it
does illustrate that maybe not all mustard ingredients were simply mixed
together.

Hmm. Or maybe not. I first read this as to mix the first ingredients together,
let it soak in vinegar and then squeeze out the vinegar and add it to the
mustard. But I guess you could add the whole mixture to the mustard. I'm
talking about the "To make mustard for the pot" recipe, not the first recipe,
which I assume is a seperate recipe.

Stefan

> Date: Fri, 1 Jan 1999 17:33:26 -0500
> From: Melanie Wilson <MelanieWilson at compuserve.com>
> To: LIST SCA arts <sca-arts at raven.cc.ukans.edu>
> Subject: Mustard
> 
> According to Richard Mabey, mustard of medieval times was more like a salad
> dressing that the yellow stuff we think of today.. He cites a recipe from
> John Evelyn(later 1699 so not quite sure why he cites that but here goes):
> 
> Take the mustard seed, and grind one and a half pints of it with honey, and
> Spanish oil, and make it into a liquid with vinegar......
> 
> To make mustard for the pot, slice some horse-radish, and lay it to soak in
> vinegar, squeezing it well, and add a lump of sugar and an onion chopt. Use
> vinegar from this mixture to mix the mustard.
> 
> Mel

- -- 
Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas           stefan at texas.net
**** See Stefan's Florilegium files at:
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