FabulousFusionFood's Cook's Guide for Must 4th Page

Vat of wine must Vat of wine must.
Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Must along with all the Must containing recipes presented on this site, with 845 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Must recipes added to this site.

These recipes, all contain Must as a major wild food ingredient.

This page is a continuation of the list of recipe terms including Must held on the FabulousFusionFood site. If you are specifically looking for this site's information on as a culinary term navigate to First Page of the Must Culinary Term entry on this site.


The alphabetical list of all Must recipes on this site follows, (limited to 100 recipes per page). There are 845 recipes in total:

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Gorkhali Lamb Curry
(Nepalese Lamb Curry)
     Origin: Nepal
Hoentay
(Buckwheat Momos)
     Origin: Bhutan
Ius in Cervo
(Sauce for Venison)
     Origin: Roman
Grain Mustard Based Fish Curry
     Origin: India
Home Cured Herring
     Origin: British
Ius in copadiis II
(Sauce for Choice Cuts II)
     Origin: Roman
Grand Sallet
(Great Salad)
     Origin: Britain
Home-made French Dressing
     Origin: France
Ius in elixam anethatum crudum
(Aniseed Marinade for Pork Delicacies)
     Origin: Roman
Green Apple Curry
     Origin: Sri Lanka
Home-made Instant Vanilla Pudding Mix
     Origin: American
Ius in Locusta et Cammari
(Sauce for Lobster and Crayfish)
     Origin: Roman
Green Coconut Chutney
     Origin: India
Home-made Tomato Puree
     Origin: India
Ius in Mugile Salso
(Sauce for Salted Grey Mullet)
     Origin: Roman
Green Lentils with Wild Garlic Mustard
Pesto

     Origin: Britain
Honey Glazed Easter Ham
     Origin: American
Ius in Mullo Taricho
(Sauce for Salted Red Mullet)
     Origin: Roman
Green Mango Bhurta
     Origin: Anglo-Indian
Honey Mushroom Stuffing
     Origin: American
Ius in Murena Elixa
(Sauce for Poached Moray Eel)
     Origin: Roman
Greenland Reindeer Burgers
     Origin: Greenland
Horseradish Sauce
     Origin: Britain
Ius in pelamyde assa
(Sauce for Grilled Young Tuna)
     Origin: Roman
Grenada Curry Powder
     Origin: Grenada
Horseradish Sauce
     Origin: Britain
Ius in Pisce Elixo
(Sauce for Poached Fish)
     Origin: Roman
Grilled Artichokes with Lemon-Mint
Dipping Sauce

     Origin: Britain
Hot Chili Beans
     Origin: American
Ius in Scorpione Elixo
(Sauce for Poached Scorpion Fish)
     Origin: Roman
Grilled Mackerel with Spicy Dahl
     Origin: South Africa
Hot Chilli Sauce
     Origin: Jamaica
Ius in Siluro, in Pelamyde et in
Thynno Salsis

(Sauce for Salt Sheatfish, Young Tuna,
or Tuna Over a Year Old)
     Origin: Roman
Gruem vel anatem
(Crane or Duck in Spiced Gravy)
     Origin: Roman
Hot Curry Powder
     Origin: Anglo-Indian
Ius in thynno elixo
(Salt Tuna with Sauce)
     Origin: Roman
Guiana Colombo Powder
     Origin: French Guiana
Hot Jalfrezi Spices
     Origin: African Fusion
Ius in Thynno Elixo
(Sauce for Poached Tuna)
     Origin: Roman
Gujarati Kadhi
     Origin: India
Hot Pinto Bean Chili
     Origin: American
Jacket Potato Salad
     Origin: Ireland
Gujarati-style Monkfish Curry
     Origin: Fusion
Hot Water Mayonnaise
     Origin: France
Jalfrezi Masala
     Origin: India
Gummadikaya Majjiga Pulusu
(White Pumpkin Yogurt Stew)
     Origin: India
Huîtres à la laitue de
mer

(Oysters with Sea Lettuce)
     Origin: France
Jamaican Curry Chicken with Coconut
Rice

     Origin: Jamaica
Gunpowder Potato Puffs
     Origin: Fusion
In mitulis
(Mussels)
     Origin: Roman
Jamaican Curry Powder
     Origin: Jamaica
Gutti Vankaya
(Stuffed Brinjal Curry)
     Origin: India
In perdice
(Boiled Partridge)
     Origin: Roman
Jamaican Pickapeppa Sauce
     Origin: Jamaica
Guy Fawkes Gunpowder Casserole
     Origin: Britain
In Piscibum Elixis
(Of Poached Fish)
     Origin: Roman
Japanese Knotweed Chutney
     Origin: Britain
Guyanese Pepper Pot
     Origin: Guyana
In Pullo Elixo ius Crudum
(Uncooked Sauce for Boiled Chicken)
     Origin: Roman
Joutes of almannd mylk
(Herb Pottage with Almond Milk)
     Origin: England
Haggis Balls with Mustard-whisky Sauce
     Origin: Scotland
In Torpedine Elixa
(Sauce for Boiled Ray)
     Origin: Roman
Kūpinātas
Brētliņas Salāti

(Latvian Smoked Sprat Salad)
     Origin: Latvia
Halibut and Tomato Curry
     Origin: Britain
Indian Chilli Pickle
     Origin: India
Kabob Egyptienne
(Egyptian Kebabs)
     Origin: Egypt
Ham di Pasku
(Easter or Holiday Ham)
     Origin: Aruba
Indian Curry-Powder
     Origin: Britain
Kadhi
     Origin: India
Ham di Pasku
(Easter or Holiday Ham)
     Origin: Bonaire
Indian Dumpode Goose
     Origin: Anglo-Indian
Kahlua Baked Easter Ham
     Origin: American
Ham di Pasku
(Easter or Holiday Ham)
     Origin: Curacao
Indian Mustard Curry Paste
     Origin: India
Karahi Machhli
(White Fish Curry)
     Origin: Pakistan
Hapalos Artos
(Soft Bread)
     Origin: Roman
Insane Trini Hot Sauce
     Origin: Trinidad
Kari Labu
(Malay Pumpkin Curry)
     Origin: Malaysia
Hari Mirch ka Achar
(Indian Pickled Green Chillies)
     Origin: India
Irish Beef Stew
     Origin: Ireland
Kashmiri Chicken Curry
     Origin: India
Hashed Potatoes
     Origin: Ireland
Iron Age Pork and Beans
     Origin: Ancient
Kasundi
     Origin: Bangladesh
Hedgerow Salad
     Origin: Ancient
Ius diabotanon in pisce frixo
(Fish in Herb Sauce)
     Origin: Roman
Kasundi 2
(Bengali Mustard Sauce)
     Origin: India
Herby Millet Rings
     Origin: African Fusion
Ius Frigidum in Aprum Elixum
(Cold Sauce for Boiled Wild Boar)
     Origin: Roman
Kedgeree
     Origin: Britain
Hifridzi
(Beef and Greens)
     Origin: Zimbabwe
Ius Frigidum in Porcellum Elixum
(Cold Sauce for Boiled Suckling Pig)
     Origin: Roman
Kedjenou II
     Origin: Cote dIvoire
Hilsa Fish Fried in Curry Condiments
     Origin: Anglo-Indian
Ius in Anguilla
(Sauce for Eels)
     Origin: Roman
Kerala Plantain Errisery
     Origin: India
Hilsa Fish Gravy Curry
     Origin: Anglo-Indian
Ius in Aprum Elixum
(Sauce for Boiled Wild Boar)
     Origin: Roman
Hinga Mirsang
(Green Chillies in Asafoetida)
     Origin: India
Ius in Caprea
(Sauce for Roebuck)
     Origin: Roman

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