HOT SPICE, a Delicious Adjunct to Chops, Steaks, Gravies, &c
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 3 drachm each of ginger
- black pepper, and cinnamon
- 7 cloves
- 1/2 oz mace
- 1/4 oz cayenne
- 1 oz grated nutmeg
- 1-1/2 oz white pepper
Instructions
- Pound the ingredients, and mix them thoroughly together, taking care that everything is well blended.
- Put the spice in a very dry glass bottle for use.
- The quantity of cayenne may be increased, should the above not be enough to suit the palate.