[Sca-cooks] long pepper?

[Elaine Koogler]

OK...here 'tis.  The original says to eat it right away, but I have 
found that letting it age for about 6 weeks makes it really delicious.  
Otherwise, IMHO, it's a little too sharp.

Red Mustard Sauce – Platina, p. 357 (Mary Ella Milham edition)

 

Grind in a mortar or mill, either separately or all together, mustard, 
raisins, dates, bits of bread, and a little cinnamon.  When it is 
ground,  with verjuice or vinegar and a bit of must, and pass thorugh a 
sieve into serving dishes.  This heats less than the one above and 
stimulates thirst but does not nourish badly.

 

2 cups mustard seed

2 cups must

4 tsp. Cinnamon

3/4  cups raisins

3/4 cups dates

1 1/2 cups white wine vinegar  (or verjuice)

1/2 cup balsamic vinegar

1 cup bread crumbs

 

Place mustard in a blender with vinegars and must.  Liquify.  Add 
cinnamon, raisins and dates and reduce this to a liquid.  Add enough 
bread crumbs to thicken the mustard so that a wooden spoon or spatula 
will almost stand in it.  Let cure in a crock with a cloth cover for 
several weeks.


Enjoy!

Kiri

Susan Fox-Davis wrote:

>> I have a recipe that I redacted from Platina that's not hot, but 
>> rather a sweet mustard...and very yummy. Interested?
>>
>> Kiri
>
>
> Spooon Tease!  You know the answer to that already.  The standard 
> answer to any question like "do you want this recipe" is a resounding 
> YES, so don't ask just type it up.
>
> Selene C. [for Crazed Weasel]
>
>
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