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Ok, so I promised Gise to post my mustard recipes.
First, here's the link for the handout: http://www.gallowglass.org/jadwiga/herbs/Mustards.html
Second, here's some modernized directions.
You want brown mustard seed-- indian stores and Penzey's.com carry it.
Also, a grinder. A coffee grinder works ok, but be sure to clean it very well afterward if it's usually used for coffee. No matter how much you love coffee, mustard coffee is too much of a wake-me-up, or so I'm told.
Marx Rumpolt, Ein New Kochbuch, c. 1581:Brown Mustard Sauce
Brown mustard made up with clear vinegar/ is also good.
Grind about 1/4 cup of brown mustard seed. Mix it with enough white wine vinegar to make a thin sauce. Let it sit half an hour; thin if necessary and serve.
Lombard mustard:
Form of Cury: Take Mustard seed and waishe it & drye it in an ovene, grynde it drye, farce it through a farce, clarifie honey wt wine & vinegr & stere it wel togedr, and make it thikke ynowe, & whan thou wilt spende thereof make it thynne wt wine.
Grind your mustard seed. For 'modern tastes' mix equal parts mustard and honey. Thin with red wine vinegar and burgundy in roughly equal parts, until thin. Let sit overnight, and thin some more, using wine/vinegar combination to taste.
Cinnamon mustard:
From The Viandier of Taillevent (13th century), translated by Terence Scully [Cameline Mustard Sauce]:
Take mustard, red wine, cinnamon powder and enough sugar, and let everything steep together. It should be thick like cinnamon. It is good for any roast.
Take 2 parts mustard and 1 part cinnamon. Mix with burgundy until reasonably thin, add sugar to taste. Let sit overnight or two or three days.
Grape Mustard, from De Nola:
"Take a caldron which will hold two cantaros, and fill it with red grapes and set it to cook upon the fire until it is reduced by half and there remains half a caldron which is one cantaro; and when the grapes are cooked, remove the scum with a wooden spoon; and stir it now and then with a stick; and strain this must through a clean cloth and cast it into a cantaro; and then cast in the mustard, which should be up to a dishful well-ground, little by little, stirring it with the stick. And each day you should stir with it, four or five times a day; and if you wish, you can grind with the mustard three parts cinnamon, two parts cloves, and one part ginger. This French mustard is very good and lasts all year and is mulberry-colored."
Take about a pound to a pound and half of red grapes (seedless works best). Pick them off the stems and wash them; grind them in a food processor. Put in a stainless steel, enamel or glass pan and simmer for at least a half an hour. Strain. Put the pulp back into the pot and cook for another 10-15 minutes; strain again to get more juice.
Mix the juice with ground mustard, about 4 to 1. If you wish, add three pinches of cinnamon, 2 pinches of ground cloves, and 1 pinch ginger (increase to taste).
First, here's the link for the handout: http://www.gallowglass.org/jadwiga/herbs/Mustards.html
Second, here's some modernized directions.
You want brown mustard seed-- indian stores and Penzey's.com carry it.
Also, a grinder. A coffee grinder works ok, but be sure to clean it very well afterward if it's usually used for coffee. No matter how much you love coffee, mustard coffee is too much of a wake-me-up, or so I'm told.
Marx Rumpolt, Ein New Kochbuch, c. 1581:Brown Mustard Sauce
Brown mustard made up with clear vinegar/ is also good.
Grind about 1/4 cup of brown mustard seed. Mix it with enough white wine vinegar to make a thin sauce. Let it sit half an hour; thin if necessary and serve.
Lombard mustard:
Form of Cury: Take Mustard seed and waishe it & drye it in an ovene, grynde it drye, farce it through a farce, clarifie honey wt wine & vinegr & stere it wel togedr, and make it thikke ynowe, & whan thou wilt spende thereof make it thynne wt wine.
Grind your mustard seed. For 'modern tastes' mix equal parts mustard and honey. Thin with red wine vinegar and burgundy in roughly equal parts, until thin. Let sit overnight, and thin some more, using wine/vinegar combination to taste.
Cinnamon mustard:
From The Viandier of Taillevent (13th century), translated by Terence Scully [Cameline Mustard Sauce]:
Take mustard, red wine, cinnamon powder and enough sugar, and let everything steep together. It should be thick like cinnamon. It is good for any roast.
Take 2 parts mustard and 1 part cinnamon. Mix with burgundy until reasonably thin, add sugar to taste. Let sit overnight or two or three days.
Grape Mustard, from De Nola:
"Take a caldron which will hold two cantaros, and fill it with red grapes and set it to cook upon the fire until it is reduced by half and there remains half a caldron which is one cantaro; and when the grapes are cooked, remove the scum with a wooden spoon; and stir it now and then with a stick; and strain this must through a clean cloth and cast it into a cantaro; and then cast in the mustard, which should be up to a dishful well-ground, little by little, stirring it with the stick. And each day you should stir with it, four or five times a day; and if you wish, you can grind with the mustard three parts cinnamon, two parts cloves, and one part ginger. This French mustard is very good and lasts all year and is mulberry-colored."
Take about a pound to a pound and half of red grapes (seedless works best). Pick them off the stems and wash them; grind them in a food processor. Put in a stainless steel, enamel or glass pan and simmer for at least a half an hour. Strain. Put the pulp back into the pot and cook for another 10-15 minutes; strain again to get more juice.
Mix the juice with ground mustard, about 4 to 1. If you wish, add three pinches of cinnamon, 2 pinches of ground cloves, and 1 pinch ginger (increase to taste).
