Ragout Sauce

One ounce of salt; half an ounce of mustard; a quarter of an ounce of

allspice; black pepper ground, and lemon-peel grated, half an ounce

each; of ginger and nutmeg grated, a quarter of an ounce each; cayenne

pepper two drachms. Pound all these, and pass them through a sieve,

infused in a quart of vinegar or wine, and bottle them for use.

Spice in ragout is indispensable to give it a flavour, but not a

predominating one.