Spiced Pepper

Ingredients

• 1 oz. of dried thyme-leaves
• ½ oz. of dried marjoram
• ½ oz. of dried savory
• 1 oz. of nutmeg
• ½ oz. of cloves
• ½ oz. of whole black pepper
• ⅛ oz. of Nepal pepper

Method

1. 1

   Pound all these spices, and when ground to a powder, pass this through a sieve, bottle it, and keep the bottle securely corked.

2. 2

   This mixture imparts a nice sausage flavour to savoury pies, rolled beef, brawn, savoury pates, and all force-meat.

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 75. The excerpt below is the record exactly as published.

Spiced Pepper and Spiced Salt as Conventional CoinpoiLiids. For all stuffings and force-meats, whether required for roast, boiled, or braised poultry, for the dainty galantine or the savoury pie, there are few things more useful to have at hand than spiced pepper.* It saves great trouble, and is valuable for many dishes. The following mixture can be kept in bottle and used afZ libitum : I oz. of dried thyme-leaves ; ^ oz. of dried marjoram ; ^ oz. of dried savory ; i oz. of nutmeg ; ^ oz. of cloves ; \ oz. of whole black pepper ; ■§■ oz. of Nepa^il peppe

Cook this with the app: pantry check, scaling, and the assistant.