INGREDIENTS.Half an ox's head, 1 pint of split peas, 3 carrots, 6 turnips, 6 potatoes, 6 onions, 1 head of celery, 1 bunch of savoury herbs, pepper and salt to taste, 2 blades of mace, a little allspice, 4 cloves, the crumb of a French roll, 6 quarts of water.
INGREDIENTS.1 large eel; pepper and salt to taste; 2 blades of mace, 2 cloves, a little allspice very finely pounded, 6 leaves of sage, and a small bunch of herbs minced very small.
268. INGREDIENTS.12 herrings, 4 bay-leaves, 12 cloves, 12 allspice, 2 small blades of mace, cayenne pepper and salt to taste, sufficient vinegar to fill up the dish.
INGREDIENTS.Salmon, 1/2 oz. of whole pepper, 1/2 oz. of whole allspice, 1 teaspoonful of salt, 2 bay-leaves, equal quantities of vinegar and the liquor in which the fish was boiled.
INGREDIENTS.A piece of the fat side of a leg of veal (about 3 lbs.), lardoons, 2 carrots, 2 large onions, a faggot of savoury herbs, 2 blades of pounded mace, 6 whole allspice, 2 bay-leaves, pepper to taste, a few slices of fat bacon, 1 pint of stock No. 107.
INGREDIENTS.1 lb. of rice, 2 oz. of butter, a fowl, 2 quarts of stock or good broth, 40 cardamum-seeds, 1/2 oz. of coriander-seed, 1/4 oz. of cloves, 1/4 oz. of allspice, 1/4 oz. of mace, 1/4 oz. of cinnamon, 1/2 oz. of peppercorns, 4 onions, 6 thin slices of bacon, 2 hard-boiled eggs.
These buns may be varied by adding a few currants, candied peel, or caraway seeds to the other ingredients; and the above mixture answers for hot cross buns, by putting in a little ground allspice; and by pressing a tin mould in the form of a cross in the centre of the bun.
of flour, 4 oz. of butter or clarified dripping, 1/2 oz. of caraway seeds, 1/4 oz. of allspice, 1/2 lb. of pounded sugar, 1 lb. of currants, 1 pint of milk, 3 tablespoonfuls of fresh yeast.
INGREDIENTS.1 lb. of treacle, 1/4 lb. of butter, 1/4 lb. of coarse brown sugar, 1-1/2 lb. of flour, 1 oz. of ginger, 1/2 oz. of ground allspice, 1 teaspoonful of carbonate of soda, 1/4 pint of warm milk, 3 eggs.
Put the flour into a basin, with the sugar, ginger, and allspice; mix these together; warm the butter, and add it, with the treacle, to the other ingredients.
of flour, 1-1/2 oz. of ground ginger, 1-1/2 oz. of allspice, 1-1/2 oz. of coriander seeds.
Let the allspice, coriander seeds, and ginger be freshly ground; put them into a basin, with the flour and sugar, and mix these ingredients well together; warm the treacle and butter together; then with a spoon work it into the flour, &c., until the whole forms a nice smooth paste.
of flour, 6 oz. of butter or good dripping, 6 oz. of moist sugar, 6 oz. of currants, 4 oz. of pounded allspice, 2 tablespoonfuls of fresh yeast, 1 pint of new milk.
Rub the butter into the flour; add the sugar, currants, and allspice; warm the milk, stir to it the yeast, and mix the whole into a dough; knead it well, and put it into 6 buttered tins; place them near the fire for nearly an hour for the dough to rise, then bake the cakes in a good oven from 1 to 11/4 hour.
of leaf, or the inside fat of a pig; 1-1/2 lb. of flour, 1/4 lb. of moist sugar, 1/2 lb. of currants, 1 oz. of candied lemon-peel, ground allspice to taste.
Add the currants, sugar, candied peel, cut into thin slices, and the ground allspice.
The above may be rendered a Sauce Piquante by substituting a little vinegar, whole capers, allspice, and thyme, instead of the smoked beef and lemon; a few onions and piccalilli chopped finely, is a great addition when required to be very piquante.
Take some cold fried fish, place it in a deep pan, then boil half a pint of vinegar with two table spoonsful of water, and one of oil, a little grated ginger, allspice, cayenne pepper, two bay leaves, a little salt, and a table spoonful of lemon juice, with sliced onions; when boiling, pour it over the fish, cover the pan, and let it stand twenty-four hours before serving.
Clean the fish thoroughly, put it into a saucepan, with a strong rich gravy, season with onion, parsley roots, allspice, nutmegs, beaten cloves, and ginger, let it stew very gently till nearly done, then mix port wine and vinegar in equal quantities, coarse brown sugar and lemon juice, a little flour, with some of the gravy from the saucepan, mix well and pour over the fish, let it boil till the gravy thickens.
Cut off the heads and tails, open and clean them, lay them in a deep pan with a few bay leaves, whole pepper, half a tea-spoonful of cloves, and a whole spoonful of allspice, pour over equal quantities of vinegar and water, and bake for an hour and a half, in a gentle oven; herrings and sprats are also dressed according to this receipt.
Cover a piece of the ribs of beef boned and filletted, or a piece of the round with vinegar diluted with water, season with onions, pepper, salt, whole allspice, and three or four bay leaves, add a cup full of raspings, and let the whole stew gently for three or four hours, according to the weight of the meat; this dish is excellent when cold.
Stew about five pounds of brisket of beef in sufficient water to cover, season with allspice, pepper, salt, and nutmeg, and when nearly done, add four large onions cut in pieces and half a pound of raisins stoned, let them remain simmering till well done; and just before serving, stir in a tea-spoonful of brown sugar and a table spoonful of flour.
After soaking and blanching, fry them till brown, then simmer gently in beef gravy seasoned highly with smoked meat, nutmeg, pepper, salt, a small onion stuck with cloves, and a very little whole allspice; the gravy must be slightly thickened, and morels and truffles are generally added; small balls of delicate forcemeat are also an improvement.
CARROT PUDDING Take one cup of sugar, one-third cup of butter, one cup of grated carrots, one cup of grated potatoes, one cup of raisins, one cup of currants, two cups of bread crumbs, one-half teaspoon of baking-soda stirred in the potatoes, one teaspoon each of cloves, cinnamon, and allspice.
Allow three pounds and 1/2 of white sugar to a dozen small cantaloupes, three ounces of stick cinnamon, one ounce of cloves (remove the soft heads) and two ounces of allspice (whole spices).