SC - mustard sauce

[Cindy Renfrow]

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/

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