wheat flour, and superfine mustard, equal parts; with turmeric, to colour, and cayenne, q. s. to give it piquancy and fire.
Uses, &c. Pure flour of mustard is used in medicine, to make stimulating poultices, pediluvia, &c. As a condiment it is useful in torpor and coldness of the digestive organs. A few years since the use of mustard seed, by spoonfuls, ad libitum, was a common and fashionable remedy in torpor or atony of the digestive organs. The practice was a revival of that recommended by Dr Cullen; but it has now again sunk into disuse. Sir John Sinclair also approved of the use of mustard seed in this way, especially for the preservation of the health of the aged. (‘Lancet,’ Jan., 1834.) See Poultices, &c.
Mustard for the Table. The common practice of preparing mustard for the table with vinegar, or still more, with boiling water, materially checks the development of those peculiar principles on which its pungency or strength almost entirely depends. To economise this substance, we should use lukewarm water only; and when flavouring matter is to be added to it, this is better deferred until after the paste is made. The following forms for ‘made mustard’ are much esteemed for their flavour:—
Prep. 1. Mustard (ground), 31⁄2 lbs.; water, q. s. to form a stiff paste; in 1⁄2 hour add of common salt (rubbed very fine), 1 lb.; with vinegar, grape juice, lemon juice, or white wine, q. s. to reduce it to a proper consistence.
2. To the last add a little soluble cayenne pepper or essence of cayenne.
3. (Lenormand.) Best flour of mustard, 2 lbs.; fresh parsley, chervil, celery, and tarragon, of each 1⁄2 oz.; garlic, 1 clove; 12 salt anchovies; (all well chopped); grind well together, add of salt, 1 oz.; grape juice or sugar q. s. to sweeten; with sufficient water to form the mass into a thinnish paste by trituration in a mortar. When put into pots, a red-hot poker is to be thrust into each, and a little vinegar afterwards poured upon the surface.
4. (Moutarde a l’estragon.) From black mustard seed (gently dried until friable, and then finely powdered), 1 lb.; salt, 2 oz.; tarragon vinegar, q. s. to mix. In a similar way the French prepare several other ‘mustards,’ by employing vinegars flavoured with the respective substances, or walnut or mushroom ketchup, or the liquors of the richer pickles.
5. (Moutarde superbe.) Salt, 11⁄2 lb.; scraped horseradish, 1 lb.; garlic, 2 cloves; boiling vinegar, 2 galls.; macerate in a covered vessel for 24 hours, strain, and add of flour of mustard, q. s.
6. (Patent.) Black ginger (bruised), 12 lbs.; common salt, 18 lbs.; water, 15 galls.; boil, strain, and add to each gallon flour of mustard, 5 lbs.
Mustard Leaves (Rigollot’s) are made by spreading moistened mustard on paper, and drying.