[Sca-cooks] Pear Mustard question

[Sharon Palmer]

>I found this in the sca-cooks archives from Gwen-Cat (posted in September
>2009):
>
>It notes that the recipe is for whole poached pears in a mustard sauce,
>which interpretation would make the idea of using the liquid only much more
>likely.

This is the same recipe.  "Most" is probably must or unfermented 
wine, other than that it depends on how you interpret the amounts.

Ranvaig