[Sca-cooks] Mustard

[Johnna Holloway]

There are various instructions given for what mustard goes
with in The Book of Carving. Brawn is mentioned; certain fish
are listed, etc. I'll try also and pull my print-out
of what Buttes says in his book on mustard later on today.

Johnnae

Jadwiga Zajaczkowa / Jenne Heise wrote:

>My impression is that mustard was the default condiment for most things, 
>except perhaps chicken. But I may be wrong.
>
>This is from my notes:
>'Le Menagier de Paris suggests mustard sauce with wild boar, beef 
>tongue, and lots of different fish, including eel, shad, loach, 
>lampreys, cod, stockfish, and whiting. Anne Wilson, in Food and Drink in 
>Britain, says, "Mustard was eaten with fresh and salt meat, brawn, fresh 
>fish and stockfish , and indeed was considered the best sauce for any 
>dish."' 
>
>I shall have to dig through my notes further on this one.
>
>  
>