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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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I found this recipe in THE COOK’S ORACLE, written in 1830 by Dr William Kitchiner, the most celebrated chef in England in his day. I looked at this recipe many times before deciding to try it, but I'm glad I finally did. It adds a wonderful flavor to many dishes without any single flavor predominating. I love it in soup or stew. I was out of lemon peel so used lemon pepper. No celery seed so I used dried celery. Also, next time I will leave out the salt. Ingredients:
1 teaspoon salt |
1/2 teaspoon mustard |
1/4 teaspoon allspice |
1/2 teaspoon black pepper, ground |
1/2 teaspoon lemon zest, dried |
1/4 teaspoon ginger |
1/4 teaspoon nutmeg |
f.g. cayenne pepper |
2 teaspoons dried parsley |
2 teaspoons winter savory |
2 teaspoons sweet marjoram |
2 teaspoons thyme |
1 teaspoon lemon zest, dried |
1 teaspoon sweet basil |
1 bay leaf, crumbled (optional) |
1/4 teaspoon celery seed (optional) |
Directions:
1. Power the dried herbs with mortar and pestle. A blender should also work, or rub them through a sieve. Mix well.
2. Mix all the ingredients for the Savoury Ragout Powder.
3. Take three parts of Soup-herb powder to one part of Savoury Powder and mix well.
4. I usually use 1/4 t of this for 12 oz of soup.
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