- 1 ounce of salt
- 1/2 ounce of mustard
- 1/4 ounce of allspice
- 1/2 ounce of black pepper ground
- 1/2 ounce of lemon-peel grated
- 1/4 ounce of ginger
- 1/4 ounce of nutmeg grated
- 2 drachms of cayenne pepper
Pound all these, and pass them through a sieve, infused in a quart of vinegar or wine, and bottle them for use.
Spice in ragout is indispensable to give it a flavour, but not a predominating one.
The Lady's Own Cookery Book (1844).
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