[Sca-cooks] Eggs in Mustard Sauce

[Euriol of Lothian]

This was one of the transcriptions I came across in a quick google search:

"Eggs in Mustard Sauce
Sodde Egges: 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 
broune, 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."
---A Taste of History: 10,000 Years of Food in Britain, Tudor Britain, Peter 
Brears [British Museum Press:London] 1997 (p.162) 


Not sure of the original source, but I'm at work so I will not hunt it down at 
the moment.

I'm still not quite certain what your crisis is about... Although this recipe 
says "Seethe your egges almost harde" it would seem that they would need to be 
hard enough to not have the yolk run when you quarter them, but not so hard as 
to overcook the eggs when the warm sauce placed upon them.

At least that is my guess.

 Euriol



----- Original Message ----
From: Kerri Martinsen <kerri.martinsen at gmail.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Sent: Mon, August 30, 2010 12:59:27 PM
Subject: Re: [Sca-cooks] Eggs in Mustard Sauce

I was originally going to use this (Stewpot recipe gallery by Tatiana
Sokolova & Arwen Southernwood- Sodde Egges)

2 doz eggs
1 8oz jar wole grain mustard
1 8oz bottle vinegar
3 sticks butter
s&pepper

But then I found this that looks yummier than just vinegar & butter:

Eggs in Mustard Sauce
From the Food From Germany Recipe Exchange at www.Food From Germany

Ingredients
2 Tablespoons butter
2 heaped tablespoons all-purpose flour
2 cups bouillon
juice of one lemon
1 –2 tablespoons German prepared mustard (to taste)
1 teaspoon sugar
1 tablespoon table cream
salt and pepper to taste
8 fresh eggs

I'm going to taste test tonight I think.

Vitha

On Mon, Aug 30, 2010 at 12:37 PM, Euriol of Lothian <euriol at yahoo.com> wrote:
> Which source for this recipe did you choose that you are having a crisis over?
>
> Could you post the original and/or a translation of that?
>
>  Euriol
>
>
>
> ----- Original Message ----
> From: Kerri Martinsen <kerri.martinsen at gmail.com>
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Sent: Mon, August 30, 2010 12:02:28 PM
> Subject: [Sca-cooks] Eggs in Mustard Sauce
>
> I'm having a crisis of faith over a chosen recipe for Eggs in Mustard
> sauce. Generally hard boiled eggs with a hot mustard/butter/etc sauce
> over it.
>
> What have you done?
> I'm curious about the differences.
>
> Vitha
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