[Sca-cooks] Surviving medieval sauces?

[Daniel Myers]

There are recipes in the English corpus for "Lombard Mustard" that are
essentially honey mustard.

- Doc

> -------- Original Message --------
> Subject: Re: [Sca-cooks] Surviving medieval sauces?
> From: JIMCHEVAL at aol.com
> Date: Mon, February 17, 2014 10:39 am
> To: sca-cooks at lists.ansteorra.org
> 
> 
> On mustard, I had in mind the medieval use. In France, I've mainly seen it  
> as a condiment. Taillevent does say to eat dish "with mustard" which I take 
> to  mean the condiment but could arguably refer to a sauce. And the more 
> corrupt  version of his work includes a sauce for garlic with mustard and a 
> mustard soup.  But no recipe for a mustard sauce.
> 
> But clearly I don't know the German  side at all well. So there might be 
> one there. The horseradish references sound  interesting.
>  
> Jim  Chevallier
>  (http://www.chezjim.com/) www.chezjim.com
> 
> Les Leftovers: sort of a food history  blog
> leslefts.blogspot.com
>  
> 
>  
> In a message dated 2/17/2014 7:18:48 A.M. Pacific Standard Time,  
> david at vastrepast.com writes:
> 
> I guess  you have to decide on the definition of sauce. 
> There are a lots of recipes  for horseradish preparations and sauces in the 
> German  Corpus
> 
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