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Friday, July 20, 2012

CÁNTARO WITH 15TH C RECIPE FOR GOOD FRENCH MUSTARD SAUCE

Cántaros
Photos from:
 Andrés Lozano
canter, large earthenware wine or water jug measuring 2.5-4 gals as the measure varied from one region to another. Still wine canters are used in homes where wine is made. Today, water canters continue to be kept in a cool place in the home during the summer months. Further, they are still used in rural areas of Spain where there is no running water in homes. During the 12th C a beggar in Cordova begged Avenzoar to make him well. To the beggar’s horror, Avenzoar broke his canter and out jumped a frog. Avenzoar told the man that now he would get well. [ES: Carroll-Mann. Guisados 2-art. Jun 6, 01: ftn 125; Nola. 1989:l-2; Nola/Pérez. 1992:145; and Sánchez-Albornoz. 2000:46]

GOOD FRENCH MUSTARD SAUCE ADAPTED 
FROM NOLA’S #1-2 MOSTAZA FRANCESA BUENA

Ingredients

Making Good French Mustard
Photo by: Lord-Williams
1 c mustard seed
1 qt must or grape juice, red or white
1 slice of day old bread soaked in must
½ tsp ground cinnamon
¼ tsp ground cloves
1 shaving of ginger

Preparation

Grind the mustard in a food processor. Add the must and bread. Grind again and then strain it though a cheesecloth. Return it to the food processor add spices and blend for 5 minutes. Pour it into a canter or a wine bottle and stir it 7-8 times with a cane. Place this in a canter or a wine bottle. Stir it daily with a cane 7-8 times for one week. On the seventh day bring it to a boil and serve. It will keep for one year. Give roast beef and pork sausages an added zip by serving this mustard sauce with them.


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