SC - mustard sauce

[Decker, Terry D.]

The spice mixtures referred to in the Medieval Kitchen are from Ludovico
Frati's Libro di cucina del secolo XI and are quite period.  While the
authors are not precisely following Menagier, they are being true to his
instructions by using leftover spice mixes from their kitchen.

The one thing that really doesn't fit in is the salt.

Bear

> 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
> 
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