To make a Spiced Mustard (Recipe 2).—Take a tumblerful of vinegar, and place therein two salt-spoonfuls of salt, a salt-spoonful of scraped horseradish, and half a salt-spoonful of powdered cloves. At the end of three days strain off the liquid and add a sufficiency of mustard-flour—about three ounces—to make a thick paste.
To make a Spiced Mustard (Recipe 3).—Mix together a tea-spoonful each of powdered mace, ground black pepper, powdered dill seeds, and powdered cinnamon, a slightly smaller quantity of powdered cloves, a table-spoonful of powdered tarragon leaves, and three pints of vinegar. Heat for an hour, strain, and then mix with about a pound of mustard-flour and a quarter of a pound of castor sugar to make a thick paste.
DISTILLING OYLE OUT OF SEEDES.
(From Baker’s “Jewel of Health,” 1576.)
To make Frankfort Mustard.—Mix together a quarter of a pound of castor sugar, an ounce of allspice, half an ounce of powdered-cloves, and a pound of ground mustard—white and brown, in equal parts. Mix into a thick paste with wine vinegar.
To make Jesuits’ Mustard.—Thoroughly mix ten sardines, a quarter of a pound of ground brown mustard, three-quarters of a pound of ground white mustard, and two hundred capers. Make into a paste with about a quart of boiling vinegar.
To make Mustard as at Düsseldorf.—Take two earthenware pans, and place in each a quart of vinegar. In one place a quarter of an ounce of thyme leaves, and in the other place three minced onions. Let them stand for forty-eight hours. Bruise half a pound of white mustard seed and half a pound of black mustard seed, and put them in a pan with a tea-spoonful of powdered cloves, a tea-spoonful of powdered coriander, half a pound of salt, and the strained vinegar. Thoroughly mix. Add a little more vinegar if the mixture is too thick, or a little more mustard if it is too thin. Parsley, celery, or other herbs may be used instead of onions to flavour the vinegar.
To make an Aromatic Mustard Powder.—In making a mixed powder of this kind, it is absolutely essential to success that each of the articles be thoroughly dry previous to being mixed. A good result is obtained by mixing a quarter of a pound of salt, a pound of mustard, half an ounce each of dried garlic, dried thyme, dried tarragon, and mixed spices—all finely powdered. The mixture should be stored in air-tight boxes or bottles.
To make a Spiced Table Vinegar.—Mix in an earthenware pan two ounces of cloves, a quarter of an ounce of mace, and the same quantity each of orange blossoms and cassia bark. Pour a quart of heated strong vinegar over the spices, and let the mixture digest in a warm place for a week. Strain, filter through filter-paper, and bottle.