[Sca-cooks] Meats to go with mustard
johnnae at mac.com
Sun Jun 6 10:43:48 PDT 2010
If you search through Early English Meals and Manners: The Boke of
(Boke of Keruynge is 1508)
which is online at:
you'll find the traditional meats and dishes that require mustard,
Seruyce. 1. Brawn, &c. ¶ Fyrste sette ye forthe mustarde and brawne,
Take your knyfe in your hande, and cut brawne in ye dysshe as it
lyeth, & laye it on your soueraynes trenchour, & se there be mustarde.
Here endeth ye keruynge of flesshe. And begynneth sauces for all maner
Mustarde Mustard for beef; Verjuice for boiled chickens; Cawdrons for
swans; is good with brawne, befe, chyne, bacon, & motton. Vergius is
good to boyled chekyns and capon / swanne with cawdrons / rybbes of
beef. befe with garlycke, mustarde, peper, vergyus; gynger sauce to
lambe, pygge, & fawne / mustarde & suger to fesande, partryche, and
Mustarde is good for salte herynge.
There are several more mentions. Summer sausage might work well. It
doesn't need refrigeration.
On Jun 6, 2010, at 11:44 AM, Drucilla Meany-Herbert wrote:
> Have a question to ask. At the Roundtable I plan on having chips and
> veggies to go with the mustards but they really shine with meats.
> Are there any meats that don't necessarily have to be kept cold?
> Sausages and the like? Or ways of preparing them that don't require
> refrigeration or cooking? Or is this too risky of an endeavor and if
> so, what other suggestions do folks have for other things rather
> than chips and veggies to go with mustards, that don't require
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