When home-grown mustard—that is, Sareptskaja—ripens in the kitchen garden, gather it and cast it onto a tablecloth. Thresh, sieve, and clean to remove any hulls. Pour into a small sack and store in a dry place. When you want to prepare mustard, wash the seeds and dry them in the oven after baking bread. When the mustard is completely dry, pound in a mortar or grind in a coffee mill, and pass through a fine sieve. Boil
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