Original
Mostarda roscia o pavonaza.
Recipe Source: Maestro Martino, Chapter III, Recipe 13
Piglia la senapa, et falla pistare molto bene et piglia dell'uva
passa, et pistala etiamdio bene quanto più poi. Et habi un pocho di
pane bruschulato et un pochi di sandali, et di cannella, et con un
pocho di agresto, o aceto, et sapa distemperarai questa compositione;
et passarala per la stamegnia.
Translation
Red or Violet Mustard
Translation Source: The Art of Cooking – Maestro Martino of Como, Ch. 3, #13
Translator: Jeremy Parzen
Take the charlock (wild mustard) and crush well; and take some raisins and crush them also, as well as you can. Take a bit of toasted bread and a little sandalwood extract and some cinnamon, and a little verjuice or vinegar, and sodden wine (cooked must), and thin this mixture; and pass through a stamine.
Redaction (8 servings)
Redaction Source: Mistress Gwen a'Brooke
3 tbsp raisins
3 tbsp toasted bread crumbs (the kind from a box, not bread crumbs you make yourself.)
1/4 tsp cinnamon
1/2 tsp sandalwood
3 tbsp balsamic vinegar
1/2 cup red wine (plus up to another 1/2 cup red wine)
1/2 cup grape juice concentrate
1/2 cup mustard powder
1/4 cup whole mustard seed
Method
1. Take 3 tbsp Balsamic vingear, 1/2 cup red wine and 1/2 cup grape juice concentrate, and blend in a small sauce pan.
2. Bring to a low boil, then reduce the heat and simmer until the mixture is reduced by half. (It will get very sticky.) Set reduction aside.
3. Blend vinegar, wine, reduction, mustard powder, and mustard seed together in a small blender until fairly smooth
4. Add up to another 1/2 cup red wine until the consistency is what you want.
Note: Mixture of red wine and grape juice concentrate is used to approximate sodden wine / must.