The seed of the robust mustard green contains a volatile oil that is a delight to the tongue but a problem for the innards – too much mustard can cause inflammation of the stomach and intestines. There are two varieties of mustard seed – white (sometimes called yellow) and black; black is the stronger. Whole mustard seeds are used in pickles and relishes. Ground mustard seed is said to have originated in the eighteenth century when a fine lady of Durham, England, thought to grind the mustard seed into a powder, discarding the husk. This “Durham” mustard caught the eye of King George I, so the story goes, and thence soared to popularity. Ground mustard is now widely used in sauces, salad dressings, and cheese dishes; or as a condiment in itself, mixed the water, white wine, or beer. Of the many varieties of prepared mustards available, Dijon and Dusseldorf types are generally considered to be the finest.
As a medicinal, mustard has long been in use, having received the endorsement of Hippocrates himself. The mustard plaster – made of equal parts ground mustard, flour, and water (add an egg white and additional flour when applying to very sensitive skin) – gives time-honored relief for congested lungs and muscular aches. Do not leave such a plaster on for too long, or it will cause the skin to blister. A sure – and not particularly pleasant – way to induce vomiting involves gulping down a glass of warm water with a teaspoon of mustard powder dissolved in it.
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SWEET CURRIED CHICKEN
2 tablespoons curry powder
2 tablespoons soy sauce
½ cup prepared mustard (Dijon is good)
½ cup mild honey
1 (3-pound) chicken, cut in half or in pieces
1. Mix together curry powder, soy sauce, mustard, and honey. Spread over chicken and marinate for ½ -2 hours.
2. Place chicken bone side up in 350-degree oven. Cook 30 minutes, then turn chicken over and baste so that a glaze will form over chicken; bake 30 minutes more, or until meat is tender. Serve with rice.
3. Serves four.
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