[Sca-cooks] Meats to go with mustard

Johnna Holloway 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,  
such as:

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  
of fowles.

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  
> refrigeration.
> Gwyneth
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