One quart of brown mustard seed, 1 handful each of parsley, chervil, tarragon and burnet, 1 teaspoonful of celery seed, cloves, mace, garlic, salt to taste, enough vinegar to cover.

Put the whole into a basin with enough vinegar to cover the mixture. Let it steep 24 hours, then pound it in a marble mortar. When thoroughly pounded pass it through a fine sieve; add enough vinegar to make the mustard of the desired consistency, and put into jars for use.