On Mustard for Picnicking (part Two of Two)

Welcome back, true believers! Today, I shall finish up my discussion of the foods served at the picnic for Grand Ledge Victorian Day.

This was our crew, a fine and gallant bunch. To accompany our luncheon dish of cold roasted chicken, I created a thyme-infused Dijon-style mustard. The recipe came out of a fusion of new and old recipes, as well as basic flavoring techniques.

The mustard was a smash hit at the picnic, winning commendations from the picnickers and visiting soldiers alike (our blankets are a neutral zone where Union and Rebel may eat together in peace and harmony. And booze.)

As is my habit, however, I shall herein discuss a little bit about the creation of mustard over the Steampunk era, and present a few recipes from my collection of cook books.