Clean wash and rub in a cloth the best mustard-seed, and steep it in vinegar, or wine and salt, for a night; pound it in a mortar, and rub it through a sieve ; add any spices well pounded with turmeric, fenugreek, cummin, or fine rice flour, and make it into balls with sugar and vinegar, or wine and honey, and dry them in the sun: when wanted for use, dissolve them in warm wine or vinegar; by this method, the ingredients are completely incorporated. These balls keep better than mustard-seed or flour at sea, and are easily dissolved.
To prepare mustard-seed for sea-store, kiln-dry it, to destroy the germ, steep it in spirits, and dry it again, pack it with pepper, from which it can be easily sifted; or pack raisins or a few currants along with it. So prepared, it will keep any length of time in pure sugar.
Domestic economy, and cookery: for rich and poor... By a Lady London: 1827
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