The following mixture of herb powder is good for soups or ragouts: 2 oz. each of parsley, winter savory, sweet marjoram, and lemon thyme, 1 oz. each of sweet basil and lemon peel, cut very thin. For made dishes, the cook may keep this mixture, with one fourth part of savory powder mixed in it. Dried herbs may be infused in spirits of wine or brandy ten days or a fortnight; then strained, the spirit closely corked, and put by for use.—Some recommend the following mixture: infuse in 1 pint of wine, brandy, vinegar, or spirits of wine, ½ oz. each of lemon thyme, winter savory, sweet marjoram, and sweet basil, 2 drachms grated lemon peel, 2 drachms minced eschalots, and 1 drachm celery seed: shake it every day for a fortnight, then strain and bottle it.
Horse-Radish Powder.
In November and December, slice horse-radish the thickness of a shilling, and dry it, very gradually, in a Dutch oven; pound and bottle it.
Pea Powder.
This gives a relish to pea soup. Pound 1 drachm celery seed, ¼ drachm cayenne pepper, ½ oz. dried mint, ½ oz. of sage; when well mixed, rub through a fine sieve, and bottle it.
Mushroom Powder.
Wash ½ a peck of large mushrooms, quite fresh, and wipe them with a piece of flannel; scrape out the black clean, and put them into a saucepan without water, with 2 large onions, 4 cloves, ¼ oz. mace, and 2 tea-spoonsful of white pepper, all in powder; simmer and shake them till all the liquor be dried up, but do not let them burn; lay them on tins or sieves, in a slow oven, till dry enough to beat to a powder, then put it in small bottles, and keep them in a dry place. Cayenne, if you choose; a tea-spoonful sufficient for a tureen of soup. To flavour gravy for game, and for many made dishes. Mushrooms to Dry.—Wipe them clean, and take off the brown and skin; dry them on paper, in a cool oven, and keep them in paper bags. They will swell, when simmered in gravy, to their own size.
Anchovy Powder.
Pound the anchovies, rub them through a hair sieve, then work them into thin cakes with flour, and a little flour of mustard. Toast the cakes very dry, rub them to a powder, and bottle it. For sauces, or to sprinkle over toasts, or sandwiches.