345Re: "Taters 'n Peas" / Mustard
- Sep 3, 2012Lady Amma;
In response to your request for something to put into the "Basilica"
newsletter, I will be pleased to share my recently developed recipe
which is really good (in my view ) at any meal:
"Taters 'n Peas"
--Three medium potatoes peeled and sliced (1/4" thick);
--Three cups of fresh peas;
--One cup of onions sliced small;
--Two cups of pork or fowl gravy;
--Three tablespoons of margarine, oil, or butter;
--Salt and Pepper to taste;
--Water to cover the mixture;
Put the Potatoes and Onions in a medium sized oven-safe bowl, add the
peas, and add water to cover the potato / pea mixture. Add the oil
and the gravy. Salt and Pepper to taste and stir until well mixed.
Put in the heated oven (hot enough to boil water) for 15 minutes
loosely covered with a dish (saucer). Put the bowl on a plate as the
mixture has a tendency to expand when heated. After the 10 minutes
remove from the oven, and wrap the bowl and saucer in a towel and
leave for four hours. This will finish bringing the potatoes and peas
to the right consistency. Serve with your favorite meat and salad.
I like three slices of corned beef, with mustard and a small Cob
Salad, sweet wine vinaigrette, together with grape juice (or wine).
Suitable Substitutions are encouraged for the above recipe as
desired. You may use either or both of these recipes.
Just as it does today, the word mustard referred to the plant, its
seeds, and the hot / spicy sauce made from them. The romans made
mustard much as we do:
Mustard seed is carefully cleaned and sieved. Then the seed is
washed in cold water and soaked for two hours. It is then taken out
and the water is squeezed out by hand. Put the seed into a new or
cleaned mortar and pound it with a pestle. When the mustard is
finely ground, put it in the middle of the mortar and press it down
with the palm of the hand. Once it has been pressed flat, make
some incisions in it. Place
a few burning coals on top of it, and pour over soda water, to draw
out the bitterness and pallor from the mustard. Then lift the mortar
and pour out the soda water. Add strong vinegar and mix it through
the mustard with the mortar.
Columella recommends that the mustard be mixed with ground almonds and
Patrick Faas, "Around The Roman Table; Food and Feasting in Ancient
Rome," (U of Chicago Press -- 1994), Page 160
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