SC - Digby's Horseradish Mustard

[Christine A Seelye-King]

> Digby has a Ginger horseradish mustard sauce: can someone get that 
> for me?
>
> Caointiarn

Here you go -

>From Sir Kenelme Digby's Closet Opened

"To Make Mustard
	The best way of making Mustard is this: Take of the best Mustard-seed
(which is black) for example a quart.  Dry it gently in an oven, and beat
it to subtle powder, and searse it.  Then mingle well strong Wine-vinegar
with it, so much that it be pretty liquid, for it will dry with keeping. 
Put to this a little Pepper beaten small (white is best) at discretion,
as about a good pugil, and put a good spoonful of Sugar to it (which is
not to make it taste sweet, but rather quick, and to help the
fermentation) lay a good Onion in the bottom, quartered if you will, and
a Race of Ginger scraped and bruised; and stir it often with a
Horse-radish root cleansed, which let always lie in the pot, till it have
lost it's vertue, then take a new one.  This will keep long, and grow
better for a while.  It is not good till after a month, that it have
fermemted a while.  	Some think it will be the quicker, if the seed be
ground with fair water, in stead of vinegar, putting store of Onions in
it. 
	My Lady Holmeby makes her quick fine Mustard thus: Choose true
Mustard-seed; dry it in an oven, after the bread is out.  Beat and searse
it to a most subtle powder.  Mingle Sherry-sack with it (stirring it a
long time very well, so much as to have it of a fit consistence for
Mustard.  Then put a good quantity of fine Sugar to it, as five or six
spoonfuls, or more, to a pint of Mustard.  Stir and incorporate all well
together.  This will keep a good long time.  Some do like to put to it a
little (but a little) of very sharp Wine-vinegar."

	And here is another plain horseradish sauce.  

"Sauce of Horse Radish

	Take Roots of Horse-radish scraped clean, and lay them to soak in
fair-water for an hour.  Then rasp them upon a Grater, and you shall have
them all in a tender spungy Pap.  Put Vinegar to it, and a very little
Sugar, not so much as to be tasted, but to quicken (by contrariety) the
taste of the other."  

	Christianna
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