Mustard oil is prepared as follows. Use millstones to remove the hulls of lightly dried mustard seeds, as when preparing barley and millet for groats. Pound and sieve the seeds and pour them into a large tin can with a tight cover. Sub-merge the tin can in water, boil for 15 minutes, remove the mustard from the can, and pound the hot mustard in a mortar. Transfer to a conical sack and squeeze out the oil in a press, as usual. The pressed seeds should be returned to the tin can several times, heated in boiling water, and squeezed in a press until not a particle of oil remains in them. Mustard oil costs about 50 kopecks a pound and is used mostly for frying fish.
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