Spice, Kit′chen. Syn. Mixed Spice, Kitchen pepper, &c. Prep. From black pepper, 2 lbs.; ginger, 1 lb.; cinnamon, allspice, and nutmegs, of each 8 oz.; cloves, 1 oz.; dry salt, 6 lbs.; well ground together. Useful to flavour gravies, soup, &c.
Spice, Mixed. As the last, omitting half the salt.
Spice, Pease. See Powder.
Spice, Ragout. Prep. From dry salt, 1 lb.; flour of mustard, black pepper, and grated lemon peel, of each 1⁄2 lb.; cayenne pepper, 2 oz.; allspice, and ginger, of each 1 oz.; nutmeg, 1⁄2 oz.; all separately powdered.
Spice, Sausage (French). Syn. Epice fines, Fr. Prep. From black pepper, 5 lbs.; ginger, 21⁄2 lbs.; cloves and nutmegs, of each 1 lb.; aniseed and coriander seeds, of each 1⁄2 lb.; powder and mix them.
Spice, Sa′′voury. Prep. 1. (Kidder’s.) From cloves, mace, nutmegs, pepper, and salt, equal parts. Used by cooks.
2. (Dr Kitchener’s.) See Spice, Ragout (above).
Spice, Soup. Syn. Kitchener’s soup-herb powder, Kitchener’s vegetable relish,
&c. Prep. From parsley, lemon thyme, sweet marjoram, and winter savoury, of each, dried, 2 oz.; sweet bazil and yellow peel of lemon, of each, dried, 1 oz.; mix, and powder.
Spice, Sweet (Kidder’s). Prep. From cinnamon, cloves, mace, nutmegs, and sugar, equal parts. Used in pastry.