SC - mustard sauce

[Daniel Phelps]

"The Medieval Kitchen; Recipes from France and Italy" 1998) Odile Redon,
Francoise Sabban and Silvano Serventi translated by Edward Schneider, The
University of Chicago Press ISBN: 0-226-70684-2 pages 177 through 178 has a
mustard recipe from "Le Menagier de Paris".  The recipe is the the soul of
simplicity and consists of soaking 1.5 cups of white mustard seeds (250g) in
about 1.75 cups of excellent quality white wine vinegar (40cl).  You cover
the mustard seeds with 1/4 inch of vinegar until the mustard seeds swell and
are soft enough to crush with your fingers, they say over night but I let it
soak longer.   Drain the mustard seeds and grind to a thick paste gradually
adding the reserved vinegar until you get the consistency you want.  Salt to
taste and one teaspoon of from the following prepared spice mixture from
page 222 item c: Strong Black Spice Mixture.  1/4 cup freshly ground black
pepper(30g) 1/4 cup ground long pepper (or additional black pepper) (30g)
3/4 teaspoon ground cloves 1 whole nutmeg, grated. The spice mixture is from
.  Ludovico ;Frati, editor Libro di cucina del secolo XI, Livorno, 1899;
reprinted Bologna, Forni, 1970 ("Test Antichi di Gastronomia," 7)  Le
Menagier's recipe as translated calls for using left over spices from making
aspics, clare', hypocras, or sauces.

I entered this mustard in a recent Art/Sci serving it with sliced beef as
called for in Shakespeare's "Taming of the Shrew" along with some beer bread
so that people could make little sandwiches.  It did quite well.   If any
one wants a copy of the full documentation as writen up I will attach it to
a separate E-Mail privately.



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