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Ragout Powder

Take one ounce of grated lemon-rind, one ounce of ground black pepper, one ounce of dry mustard, half an ounce of grated nutmeg, half an ounce of powdered ginger, a quarter of an ounce of cayenne, a quarter of an ounce of powdered mace, and a quarter of an ounce of powdered cloves. Dry these ingredients before a very gentle fire; they must be placed at some distance from it, and dried very slowly, or their flavour will evaporate. Pound them thoroughly in a marble mortar, mix with them two ounces of salt, and pass the powder through a fine hair sieve. Put the powder into small bottles perfectly dry, cork these down tightly, and store in a dry place. A small portion added to ragouts and sauces will impart an agreeable flavour.