[Sca-cooks] English Food

Pixel, Goddess and Queen pixel at hundred-acre-wood.com
Fri Jul 4 13:12:32 PDT 2008

On Fri, 4 Jul 2008, Phil Troy / G. Tacitus Adamantius wrote:

> Mustard is always good, and you can make it up weeks in advance (in fact you 
> should, usually) and store it for when you need it. I think my favorite 
> period version is a simple semi-wholegrain, semi-coarse ground Lombardy honey 
> mustard -- mustard seeds, vinegar, white wine, salt, and honey. Kinda like 
> that coarse Dijon with honey?

The pear mustard from Welserin has been a *huge* hit around here whenever 
I've served it. Mustard made from hypocras spices is also pretty tasty 
(and gosh, you have to make hypocras, too, to have the leftover spices!) 
as is the Welserin pear mustard with added horseradish.

Margaret FitzWilliam

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