[Sca-cooks] Meats to go with Mustard....

Johnna Holloway johnnae at mac.com
Mon Jun 7 16:36:29 PDT 2010

Another way to more or less quickly search this would be
to go to medievalcookery.com and search under mustard.


Then look for the interesting dishes that appeal to you from the list.
For example
Enseignements qui enseingnent a apareillier toutes manieres de viandes
(France, ca. 1300 - D. Myers, trans.)
The original source can be found at MedievalCookery.com

Fresh whiting with garlic, bread and mixed with verjuice of grain.  
Salted with mustard.

This one is somewhat strange--

This is an excerpt from The Good Housewife's Jewell
(England, 1596)
The original source can be found at Chef Phains - Free Cookbooks

To make a close Tarte of Cherries. Take out the stones, and laye them  
as whole as you can in a Charger, and put Mustard in synamon and  
ginger to them, and laye them in a Tarte whole, and close them, and  
let them stand three quarters of an houre in the Oven, then take a  
sirrope of Muscadine, and damask water and suger, and serve it.


On Jun 7, 2010, at 5:35 PM, Phil Troy / G. Tacitus Adamantius wrote:

> On Jun 7, 2010, at 3:31 PM, Drucilla Meany-Herbert wrote:
>> Adamantius,
>> Interesting, will have to do more research about that. Bought some  
>> summer sausage and tasted it. It was ok but just ok. The idea of  
>> salted meats is a bit more appealing however I am concerned about  
>> the aspect even then of it not being refrigerated. I think I will  
>> have to experiment with that another time and study the links that  
>> you provided. The idea of salted fish with mustard makes me shudder  
>> but....
> It may make you shudder, but a honey-mustard with dill sauce is a  
> classic accompaniment for gravlax, which is a salt-cured salmon, and  
> various mustard-flavored sauces are often served with salt cod. Also  
> common in various herring and sardine dishes.
> I think Johnnae provided the links...
> A.

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