Soup-herb and Savoury Powder, or Quintessence of Ragoût (No. 460)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (3)
  1. Take three parts of soup-herb powder (No. 459) to one part of savoury powder, No. 457.
  2. This agreeable combination of the aromatic spices and herbs should be kept ready prepared: it will save a great deal of time in cooking ragoûts, stuffings, forcemeat-balls, soups, sauces, &c.; kept dry, and tightly corked down, its fragrance and strength may be preserved undiminished for some time.
  3. Three ounces of the above will impregnate a quart of vinegar or wine with a very agreeable relish.
Original Text
Soup-herb and Savoury Powder, or Quintessence of Ragoût.—(No. 460.) Take three parts of soup-herb powder (No. 459) to one part of savoury powder, No. 457. Obs. This agreeable combination of the aromatic spices and herbs should be kept ready prepared: it will save a great deal of time in cooking ragoûts, stuffings, forcemeat-balls, soups, sauces, &c.; kept dry, and tightly corked down, its fragrance and strength may be preserved undiminished for some time. N.B. Three ounces of the above will impregnate a quart of vinegar or wine with a very agreeable relish.
Notes
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