Subject: Re: SC - My First Feast as Head Cook
Christina Nevin
cnevin at caci.co.uk
Wed Oct 4 09:34:12 PDT 2000
In a message dated 10/04/2000 11:44:29 AM Eastern Daylight Time,
michael.gunter at fnc.fujitsu.com writes:
> Lumbard Mustard; Curye on Inglysch; Forme of Cury
> Take mustard seed and waisshe it, & drye it in an ovene. Grynde it drye;
<misc gibberish snipped throughout>
> sarse it thurgh a sarse. Clarifie hony with wyne & vyneger & stere it
weltogedre
> and make it thikke ynow\; & whan (th)ou wilt spende (th)erof make it thynne
with
> wyne.
> Grind 1 lg bottle mustard seed, add 2 cups Chardonnay, =BC cup white
> vinegar, 1 cup clover honey, mix until desired consistency achieved, add
> wine or honey as necessary.
> Again, a wonderful mustard, but didn't really achieve its potential until
it had aged
> several days.
I took out all the misc codes, 20's and = signs, except for the stuff just
before the white vinegar. Should that be 1 cup? 1/2 cup? Inquiring minds
want to know...
Thanks,
Ilaria
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