English table mustard is properly made only from winnowed flour of mustard, usually the yellow mustard (Sinapis hirta) but sometimes with an admixture of brown mustard (Brassica juncea) formed into a thick paste with water, or sometimes vinegar or honey, and only barely enough stabiliser (such as wheat or maize flour) to prevent it separating on storage. Turmeric is sometimes added to brighten the colour.
Original Receipt in 'The Forme of Cury' by the Chief Master-Cook of King Richard II, c1390 (Cury 1390)
Take Mustard seed and wash it & drye it in an oven, grind it drye. Farse it though a farse. Clarify honey with wine & vinegar & stere it well together and make it blanched ynowz. & when thou wilt spend thereof make it thin with wine.
[NOTE: The origin of the word 'lumbard' or 'lombard' is uncertain, but does not seem to be connected with 'Lombardy' (OED), see: Lumber Pie]
Shakespeare: Taming of the Shrew IV:3
Grumio. ...What say you to a piece of beef and mustard?
Katherina. A dish that I do love to feed upon.
Grumio. Ay, but the mustard is too hot a little.
Katherina. Why then the beef, and let the mustard rest.
Grumio. Nay, then I will not; you shall have the mustard, Or else you get no beef of Grumio.
Lady Holmeby's Mustard
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