[Sca-cooks] Another mustardy question.

[jenne at fiedlerfamily.net]

Oops, I went to nomail and never came back. Must fix that.
Anyway, this is two recipes, but only one of them for a mustard sauce; the
other is for a pears in mustard sauce. I believe the "Brown Mustard" in
"press it through a sieve with brown Mustard" is already a mustard sauce,
though ground brown mustard seeds would be fine here too. You could either
use brown mustard ground with clear (white wine) vinegar as Rumpolt
suggests elsewhere, or the mustard sauce mentioned here:
"When you would have a good Mustard / so pound Anise and Coriander
> altogether / press it through a sieve with brown Mustard flour / and sweet
> boiled wine / so it will be good and well tasting."

This recipe also strengthens my thought that the Pear Preserves in the
mustard for salt cod mentioned in Welserin may actually be 'pear sweet',
or boiled down pear juice.

Thanks!
-- Jadwiga

> This one is for Jadwiga and Serena da Riva and anybody else who either has
> worked with Rumpolt or reads medieval German.
>
> Anyway.
>
> There's this mustard recipe in Rumpolt:
>
> Max Rumpolt, Ein New Kochbuch
>
> 10. Seudt Birn in ssem Most / thu sie auauff ein saubers Bret/ vnd lakalt
> warden / laden Most weiter siden / bier dick wirt / lain darnach kalt
> warden / streichs mit braunem Senff durch / thu alsdenn die desotten Birn
> darein / so wirt es gut vnnd wolgeschmack. Wiltu aber ein guten Senff
> haben / so stoAnivnnd Coriander durcheinander / streichs durch mit braunen
> Senffmehl / vnd ssen gesottenem Wein / so wirt es gut vnnd wolgeschmack.
>
> 10. Cook Pears in sweet cider syrup/ then put it off onto a clean Board /
> and let it become cold / let the cider syrup continue to boil / until it
> becomes thick / let it also become cold / press it through a sieve with
> brown Mustard / then also put in the Pears / so it will be good and well
> tasting. When you would have a good Mustard / so pound Anise and Coriander
> altogether / press it through a sieve with brown Mustard flour / and sweet
> boiled wine / so it will be good and well tasting.
>
> ******
>
> My question is whether this is one mustard recipe or two, because it could
> in theory be either.
>
>
> Many thanks!
>
> Margaret FitzWilliam
> Nordskogen
> Northshield
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>


-- 
-- Jenne Heise / Jadwiga Zajaczkowa
jenne at fiedlerfamily.net