Aromatic Flavouring Herbs
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
This mixture imparts a gamey flavor to various meats and is useful in forcemeat.
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 56. The excerpt below is the record exactly as published.
aromatic flavouring herbs. Aromatic flavouring herbs can be made in large quantities, and kept for use in stoppered bottles. A small bottleful of aromatic flavouring herbs will keep for years, and, as a little goes a long way, cooks will do well to always have some by them. Aromatic flavouring herbs possess the power of imparting a gamey flavour to various meats, or perhaps it would be better to say they bring out and assist the gamey flavour. For instance, in making a lark pudding the addition of sufficient aromatic flavouring herbs to cover a threepenny-piece makes a wonderful difference in the flavour of the pudding. So, too, in making liver forcemeat, the addition of aromatic flavouring herbs causes the forcemeat to resemble game. Aromatic flavour- ing herbs are made as follows :— Take two ounces of cloves, two ounces of white peppercorns, one ounce of mar- joram, one ounce of sweet basil, one ounce of thyme, one ounce of mace, one ounce of nutmeg, and half an ounce of dry powdered bay-leaves
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