[Sca-cooks] Period German Mustard Recipes (long)

[Tom Bilodeau]

A sauce I have used on sausages and other yummy things is a sour cherry
sauce.  In Rumpolt's book, there is a sauce called weichsel.

I am sitting at the January Board meeting and I don't have the redaction in
front of me...  :-(

Here is my web page with the information:

http://www.ravenstreet.org/Tirloch/tirloch-cooking.htm

Tirloch

PS I also have a damn fine brown mustard that seems to be stolen from me as
soon as it is made.....

-----Original Message-----
From: sca-cooks-bounces+tirloch=ravenstreet.org at ansteorra.org
[mailto:sca-cooks-bounces+tirloch=ravenstreet.org at ansteorra.org] On Behalf
Of Sandra Kisner
Sent: Friday, January 21, 2005 4:10 PM
To: Irmgart; Cooks within the SCA
Subject: Re: [Sca-cooks] Period German Mustard Recipes (long)



>I am planning a German feast for Atlantia's KASF on March 5 (eep!), and 
>was looking at sauces for the meats.
>
>I think what I want to do is make a mustard for each course.
>
>This is my first feast "all by myself" so, in some ways I'm afraid I'm 
>over reaching, but it should all come out right, I've got a lot of 
>backup :)

Sounds good!  I can't be there, so my suggestions should, of course, be 
taken with a grain of salt (or verjuice, or ... :-).  But it seems to me it 
might be nice to have at least one sauce that *isn't* mustard if you can 
find one; there'd be a greater variety of tastes that way.  And believe it 
or not, there are some people who don't particularly like mustard.  True, 
they can eat their meat without sauce, but it would be nice if they could 
have at least one course with a sauce.

Sandra 

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