1
Season with salt, pepper, and pounded mace.
2
INGREDIENTS.-100crayfish; pounded mace, pepper and salt to taste, 2 oz.
3
380), 1 blade of pounded mace; salt and white pepper to taste.
4
Sufficient vinegar to cover the mushrooms; to each quart of mushrooms two blades pounded mace, one ounce ground pepper, salt to taste.
5
INGREDIENTS.- Atablespoonfulof flour, 4 eggs, 2 small blades of finely-poundedmace, 2 quarts of stock No.
6
INGREDIENTS.-Sufficientvinegar to cover the mushrooms; to each quart of mushrooms, 2 blades of pounded mace, 1 oz.
7
367, 1 bay-leaf, seasoning to taste of pounded mace and cayenne, 6 onions, a small piece of ham.
8
INGREDIENTS.-Theremains of cold boiled sole or cod, seasoning to taste of pepper, salt, and pounded mace, 1 dozen oysters to each lb.
9
INGREDIENTS.- 1lobster , 4tablespoonfulsof white stock, 2 tablespoonfuls of cream, pounded mace, and cayenne to taste; bread crumbs.
10
421), 2 eggs; seasoning to taste of pepper, salt, and pounded mace, or grated nutmeg; a little flour.
11
INGREDIENTS.- Apieceof salmon, say 3 lbs., a high seasoning of salt, pounded mace, and pepper; water and vinegar, 3 bay-leaves.
12
107, 1 faggot of savoury herbs, 2 blades of pounded mace, 4 cloves, 2 carrots, 2 onions, a strip of lemon-peel.
13
INGREDIENTS.- 1pintof mushroom-buttons ,saltto taste, a little grated nutmeg, 1 blade of pounded mace, 1 pint of cream, 2 oz.
14
107, thickening of butter and flour, 6 tablespoonfuls of cream, 1 tablespoonful of lemon-juice, 1 blade of pounded mace, white pepper and salt to taste.