[Sca-cooks] Making Mustard

[Elaine Koogler]

Jill Brown wrote:
> Greetings -
> I post once in a great while on this list and truly enjoy reading what 
> everyone has to say and am learning from all of you.
> I have a question. I have lots of mustard seeds (worked part time as 
> bookkeeper for a restaurant that closed and for final pay got to take 
> home lots of stuff) and I would like to make mustard. I have been 
> doing some research on the internet but with not much luck. Is mustard 
> period? and what are thoughts about it?
> Thanks!
> Gabrielle
>
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks
>
>
No problem...here 'tis.

Kiri

*Sodde Egges
(Eggs in Mustard Sauce) *

4 eggs
1 oz. Butter
1 tsp. prepared mustard
1 tsp. vinegar (I used white wine vinegar)
pinch of salt
pepper to taste

Boil eggs for 5 minutes. Meanwhile, lightly brown the butter in a 
saucepan and allow it to cool a little before quickly stirring in the 
remaining ingredients. Peel the eggs, quarter them and arrange them on a 
warm dish. Reheat the sauce and pour it over the eggs immediately before 
serving.

Original: Seeth your Egges almost harde, then peele them and cut them in 
quarters, then take a little Butter in a frying panne and melt it a 
little browne, then put to it in to the panne, a little Vinegar, 
Mustarde, Pepper and Salte, and then put it into a platter upon your 
Egges. – J. Partridge, /The Widowes Treasure/

Brears, Peter, Maggie Black, Gill Corbishley, Jane Renfrew and Jennifer 
Stead. /A Taste of History./ London: British Museum Press, 1994.