Home › Recipes › Spiced Salt for Turkey and Chicken

Spiced Salt for Turkey and Chicken

Take half an ounce each of the following--they can generally be bought ready ground, but if not, must be dried, pounded and sifted: Nutmegs. Mace. Thyme. Marjoram. Basil--and one ounce each of Cloves. Pepper--and a quarter ounce of Bay leaves--and mix them with 4 pounds of fine salt.

It is not recommended to persons making a galantine only occasionally to experiment with spice flavors, which after all may not be appreciated as well as the natural flavor of the fowl, yet where such cold dishes appear constantly and where everything is highly seasoned the spices become as necessary to the cook as the common sausage seasonings to the butcher. The following is the French pork-butcher's compound: