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Mustard Meale
It is usual in Venice to sell the meal of Mustard in their markets as we doe flower and meale in England: this meale, by the addition of vinegar, in two or three daies becommeth exceeding good mustard; but it would be much stronger and finer, if the huskes or huls were first divides by searce or boulter: which may be easily done, if you dry your seeds against the fire before you grinde them. The Dutch iron hand-mils, or an ordinary pepper-mill, may serve fro this purpose. I thought it very necessary to publish this manner of making your sawce, because our mustard which we buy from the chandlers at this day, is many times made up with vile and filthy vinegar, such as our stomacks would abhorre, if we should see it before the mixing thereof with the seeds.
Begin with as much vinegar as you wish to have mustard. Add either dry mustard or ground mustard seeds to taste. Let is sit a couple of days to mellow. A rough ration is 3 tsp mustard to 1/4 cup vinegar. I used white wine, I would suggest perhaps a cider or some other more strongly flavored vinegar.
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