SC - Mustard Recipe #1

[Robin Carroll-Mann]

This is from 'Libro de Guisados" (Spanish, 1529).  The translation 
is mine.

MUSTARD

You must take granular mustard; and clean it of the dust and the 
earth and the stones and grind it well in a mortar, and when it is 
ground, pass it through a cloth strainer: and then take the mustard 
powder and put it in a mortar with a piece of bread crumb* soaked 
in meat broth; and crush it all together; and when it is well crushed, 
dissolve it with a little bit of lean broth without fat which is well 
salted and when it is gradually dissolved so that it should not be 
too thin, take honey which is good; and melted on the fire, and 
cast it in the mortar and stir it well until it is well mixed and prepare 
dishes.  Some cast a little vinegar in the broth, you can add peeled 
crushed almonds with the mustard, toasted.

*note: the word here is "migajon" which means a chunk of the 
inside part of the loaf, ie., not the crust.

Somebody want to play around with this one?  I'd be tempted, 
because it's nice and simple, but as a diabetic, I don't have much 
use for honey mustard these days.

Brighid


Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================