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Xlii - mustard And mustard Good


This is an excerpt from Libro di cucina / Libro per cuoco
(Italy, 14th/15th c. - Louise Smithson, trans.)
The original source can be found at Louise Smithson's website

XLII - Mustard and mustard good. If you want to make mustard, take the fat that falls hot from a roast capon or other meat, take mustard seed and crush well, and when it is well ground put it to soak in water well boiled, and then take of cooked wine and mix everything together and put it to boil a little etc. For another way of making mustard delicate, take the seeds cut and washed well with boiling water and temper with a knife and mix sugar and powdered cloves, etc.

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