This section is from the book "The Cook's Own Book, And Housekeeper's Register", by N. K. M Lee. See also: Larousse Gastronomique.
Of allspice bruised, three ounces, apothecaries' weight; brandy, a quart. Let it steep a fortnight, occasionally shaking it up; then pour off' the clear liquor: it is a most grateful addition in all cases where allspice is used, for making a bishop, or to mulled wine extempore, or in gravies, etc. or to flavor and preserve potted meats.
 
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