[Sca-cooks] period mustard recipe using black mustard seed

[Stefan li Rous]

Maire asked:
> More OFC--does anyone know of any recipes in "our" corpus that specify
> the use of _black_ mustard seed? I picked some up in Seattle during
> KWAS....

Yes, the following is from my mustard-msg file in the FOOD-CONDIMENTS
section of the Florilegium:
> 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.

--
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 ****