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First


This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

First, for five hundred walnuts, take a pound of mustard-seed and half a pound of anise, a quatrain and a half of fennel, a quatrain and a half of coriander, a quatrain and a half of caraway seed, which is a seed eaten in dragees, and grind all these things to powder: and then put all these things through the mustard mill and soak them thick in very good vinegar, and put in an earthenware pot. And then take half a pound of horse-radish, which is a root sold by herbalists, and scrape it thoroughly and chop it as small as you can and grind it in a mustard-mill, and moisten with vinegar.

Item, take half a fourth of clove stem, half a fourth of meche ginger, half a fourth of nutmegs, half a fourth of grains of paradise, and grind them all to powder.

Item, take half an ounce of saffron from Orte [a place-name] dried and beaten in an ounce of red cedar, a root bought at a herbalist's and called "cedar for making knife-handles". And then take twelve pounds of good honey which is hard and white and melt it on the fire, and when it is well-cooked and skimmed, let it sit, then strain it, and cook it again: and if it still produces scum, you will have to strain it again, if it is not convenient to let it cool; then moisten your mustard with good red wine and half as much vinegar and put in the honey. Soak your powdered spices in wine and vinegar and put in the honey, and boil your cedar pieces a little in hot wine, and then add the saffron with the other things, and another handful of coarse salt.

Item, and after these things, take two pounds of grapes known as Digne grapes, which are small and have no seeds or pips inside, and which are fresh, and pound them thoroughly in a mortar and moisten in good vinegar, then strain through a strainer, and put with the other things.

Item, if you add four or five pints of must or cooked wine, the sauce will be better.

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