In September 2010, the Barony of Lochmere hosted their Baronial Birthday and Investiture. In line with the theme, France circa 1500, and the A&S display category 1420-1520 I began researching new recipes to experiment with and present as part of their A&S activities. During my research, I found one common thread in many of the recipes for meats during that time frame, mustards. I realized that mustards were a vital staple in the preparation and serving of foods in France circa 15th century. It would be an interesting A&S display to make mustards based on period recipes and spices, which are not common to the modern palate.