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

[Johnna Holloway]

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

http://www.medievalcookery.com/cgi/search.pl?term=mustard&file=all

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.



Johnnae

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.
>