[Sca-cooks] Dijon Mustard?

[Johnna Holloway]

Here are some dscriptions from EEBO.

The 1616 Maison rustique, or The countrey farme¨ says:

For to make Mustard, you must picke and cleanse your seed verie well,  
pearce it, wash it in cold water, and after leaue it a whole night in  
the water: then take it out, and when you haue wrung it or pressed it  
(as neere as you can) drie with your hand, then put it in a new or  
verie cleane Mortar, and bray it with a pestle with strong vine∣ger,  
and then after that straine it. But the most ordinarie way for the  
making of your Mustard, is, onely to wash the seed verie cleane, then  
put it into your Mustard Quernes, and grind it either with strong  
vineger (which is the best) or with good Beere or Ale, or with Butter- 
milke; onely the Beere will make it eat a little bitter whilest it is  
new, and the Butter-milke will die soone.

Some make a verie pleasant Mustard in this manner: Take two ounces of  
the seed of Senuie, halfe an ounce of Cinnamon, powne them verie  
small, and with honey and vineger make a paste, and of the paste  
little loaues, which you shall drie in the Sunne, or Ouen: and when  
you would vse it, dissolue one, or some of one, of your loaues in  
Veriuice or Vineger, or some other liquor. Some, to take away the  
great sharpnesse that is in it, doe steepe the seed in new Wine during  
Vintage time, and then make it as we haue said alreadie: after they  
put it in little Barrels, such as Mustard of Anion is wont to be put  
in. The people of Dijon make it in small loaues, and when they will  
vse it, they dissolue it in vineger. The Mustard of Dijon hath woon  
the praise from all other, either because of the seed growing there,  
which is better than that of other Countries, or by reason of the  
making thereof, which the inhabitants there doe performe more  
carefully than in other places.
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An itinerary vvritten by Fynes Moryson Gent. from 1617
mentions Moutarde (Mustard) de Dijon,

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The French gardiner instructing how to cultivate all sorts of fruit- 
trees and herbs for the garden : together with directions to dry and  
conserve them in their natural from 1658 by
R. D. C. D. W. B. D. N., Evelyn, John, 1655-1699., Philocepos.

To make Mustard a la mode de Dijon, you shalf only take of this  
Codiniack and put to it store of Seneve or Mustard-seed well bruised  
in a mor∣tar with water, & finely searced, and when it is exquisitely  
mixed toge∣ther, quench therein some live coles, to extract all the  
bitternesse from the seed, then either barrel or pot it up, well  
closed, and reserved for use.

Johnnae