SC - Poppa's mustard

[grizly at mindspring.com]

<<<<Thanks!  I'll drag Markham out.  I'm going to make the red mustard from Platina,
a German one, and the one in Digby that uses horseradish, onions, ginger etc,
but I reallly liked the one I tried at KC.>>>>


Foy your information, Platina's mustard ROCKS!!  I'll give you what I came up with.  I ground the mustard flour myself (a real chore in a Corona mill!).  It is the hit of several events around these parts so far.  Very complex and interesting flavor.


Red Mustard

(On Good Health and Right Pleasure -- Platina translated by Milham)

Liber ovtavus, <14> :  Sinapeum Rubeum:	Sinapum, passalas, sandalos, buccellas, pinas tostas, cinnami parum, seorsum autsimul conterito, vel molito.  Trita cum acresta aut aceto cum-que modico sapae dissolvito, in patinasque per setaceum transagito.  Hoc minus praedicto concalefacit, ac sitim movet, nec incommode nutrit.

Book Eight, <14>  Red Mustard sauce:   Grind in mortar or mill, either separately or all together, mustard, raisins, dates, toasted bread, and a little cinnamon.  When it is ground, soak with verjuice or  vinegar and a bit of must, and pass through a sieve into serving dishes.  This heats less than the one above and stimulates the thirst but does not nourish badly.

niccolo's Red Mustard (Makes about 1 ½ cups prepared mustard sauce.)

1/2 cup mustard flour (yellow)		4 large pitted dates
3/4 c. cider/wine vinegar		1 slice toasted bread
1/4 c. white grape juice		1/4 tsp cinnamon
2 Tbl zante raisins			1/4 tsp salt (to taste)

Combine the two liquids and stir; set aside. Moisten toasted bread in liquid to coverfor two hours, then drain.  In mortar or food processor grind mustard flour, bread, raisins, dates and cinnamon until fine.  You may need to add a little of the liquid to loosen it.  When ground, turn out into the mustard in large mixing bowl and add salt and add 3/4 of the liquid.  Stir with a spoon or whisk until smooth.  Pass this mixture entirely through a fine mesh sieve or food mill.  This will make a very smooth paste and remove fibrous material left from raisins and dates.  Let stand covered overnight.  Stir in more vinegar/juice liquid to desired consistency.  The complex sweetness surpasses any honey mustards I've made to date.