Pepper Spice is a most useful condiment to keep in store; it saves endless trouble in flavouring stews, etc., and is invaluable for forcemeat.
Required: One and a half ounces each of dried bay-leaves and thyme. One ounce of rosemary and marjoram. Three-quarters of an ounce each of grated nutmeg, whole black pepper, and pounded mace. Quarter of an ounce of Nepal pepper.
Carefully look over and remove all stalks and sticks from the herbs. Put all the ingredients into a mortar and pound them well together until they are like powder, then rub them through a fine sieve. Put the spice into small, dry bottles, cork them down tightly, then use as required.