SC - period mustard sauce using verjuice
Stefan li Rous
stefan at texas.net
Sat Apr 7 16:52:13 PDT 2001
<<<< Second aside: The finest Dijon mustard is apparently made using
verjuice, not vinegar. This usage is said to have begun in 1752.>>>>
Okay. I decided to check this, since as I mentioned in another message,
I thought 1752 was a little late to finally be using verjuice in
mustard sauces.
So I looked in the mustard-msg file in the CONDIMENTS section of the
Florilegium.
There are a number of sauce Roberts that include mustard and verjuice.
Is this still a mustard sauce? Well, maybe not. Maybe so.
However:
> Platina: On Right Pleasure and Good Health
> trans. Mary Ella Milham
>
> 8.14 Red Mustard Sauce
>
> Grind in mortar or mill, either separately or all together, mustard, raisins, dates, toasted bits of 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 (8.13 Prepared Mustard/ Sinapidum) and stimulates thirst but does not nourish badly.
- --
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas stefan at texas.net
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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