SPICED PEPPER.
In all stuffings, as in forcemeats, 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 an infinity of trouble, and is
a valuable thing for a thousand dishes. I have been suc-
cessful with one that I concocted from Gouffe's receipt, which
I feel it my duty to tell you of, and urge you to go and do like-
wise. You can bottle it, and take what you require from time
to time.
3 ounces dried thyme leaves,
3 do. do. bay-leaf,
1½ do. do. marjoram,
1 do. do. rosemary,
3 do. nutmeg, or mace,
3 do. paprika,
1½ do. whole black pepper,
½ do. Nepal pepper.
Pound the above ingredients thoroughly in a mortar, and when
ground to powder pass it through a fine sieve: bottle it, and
cork it down securely.
Pick, and carefully sift the bottled dried herbs, for they often
contain bits of stalk and stick.
If you desire to make what Gouffe calls spiced salt, mix
one ounce of the above with four of salt. Spiced pepper is
constantly wanted, and imparts a nice aromatic flavour to
savoury pies, rolled beef, brawn, savoury pâtés, and all force-
meats.