[Sca-cooks] Grinding mustard seed

[jenne at fiedlerfamily.net]

> > menagier de Paris directs the reader to buy "At the sauce-maker, a quart
> > of cameline for the dinner, and for supper two quarts of mustard. " '
> Two *quarts* of mustard for supper??? I don't remember Le Menagier's household as being very large. Even though I like prepared mustards, it takes me a while to go through a *pint* or *half-pint* jar of it. Certainly not one meal.
> Since this is to be bought at the sauce maker, I assume this is a prepared mustard and not mustard seed. But that still seems like a lot of mustard.

This was for a particular fancy dinner... perhaps I should clarify that...
:)

>

-- Jadwiga Zajaczkowa   jenne at fiedlerfamily.net
"The art of losing isn't hard to master;/so many things seem filled with
the intent/to be lost that their loss is no disaster.
Lose something every day. Accept the fluster/of lost door keys, the hour
badly spent." -- "One Art", Elizabeth Bishop