PERIOD: England, 14th century | SOURCE: Forme of Cury | CLASS: Authentic
DESCRIPTION: Honey Wine Mustard Sauce
Take mustard seed and waisshe it, & drye it in an ovene. Grynde it drye; sarse it thurgh a sarse. Clarifie hony with wyne & vyneger & stere it wel togedre and make it thikke ynowgh; & whan thou wilt spende therof make it thynne with wyne.
- Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). New York: for The Early English Text Society by the Oxford University Press, 1985.
2. Stir in wine until sauce reaches a desirable consistency. Yields one and three-quarters cups of sauce.
Notes on the Recipe:
I have adapted this the easy way: instead of grinding my own mustard seed, etc., I start with commercial mustard already made with wine and vinegar, and thin it with honey and wine. This sauce goes well with either meat or fowl.
Lumbard Mustard is featured in A Dinner of Lombardy
A Boke of Gode CookeryRecipes from A Newe Boke of Olde Cokery
Lumbard Mustard © 2000 Rudd Rayfield | This page © 2000 James L. Matterer
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