Allspice- Defined and Usage in Recipes
Allspice—The product of the pimento shrub, used as a food flavoring. When ground it has a graining of a ruby coloring; purchased in its ground state, is often adulterated with mustard husks.
Also called Jamaica pepper or pimento. The ground ripe and dried berries of a pretty evergreen tree of the myrtle species, which grows plentifully in Jamaica. It is called allspice because its flavor and smell resemble very closely that of a combination of three chief spices—cloves, cinnamon, and nutmeg. The berries when ripe and dry are somewhat similar to black pepper, only rather larger and less pungent in taste.
Allspice—Pimento, a common spice useful in mincemeat and common brown cakes and puddings, when ground, and in the whole state is used in pickling, in pig’s feet, tripe, sweet pickles, etc. The cook needs a small quantity ready in the spice box to add to some kinds of soup, and game entrees, the pastry cook uses a small amount, whole, to boil in gelatin jelly.
Usage in Recipes
ROMAN PIE—Italian lunch dish. Boil a good-sized rabbit; cut all the meat off as thin as possible and pound it. Add 2 oz. of grated cheese, 2 oz. of macaroni stewed till quite tender, and a little onion chopped fine; pepper, salt and allspice; line a mold with good paste and put in above well mixed; bake for an hour, turn out, and serve cold. Truffles and grated ham or tongue improve the pie.
A LA MODE BEEF—An English dish not to be confounded with the boeuf à la mode of the French. Take eight or ten pounds of beef (the rump or buttock) or the same weight of a breast of veal. Divide into neat pieces of three or four ounces in weight.
Put it into a large stew pan with four ounces of good beef dripping; but first make the dripping hot, and Hour the meat. Add a couple of large onions, minced very fine, dredge flour, and stir with a wooden spoon for about ten minutes, or until the contents of the pan be thick; then pour in about one gallon of water.
Do this gradually, stirring all together. Bring it to a boil; then skim, and add one drashes of ground black pepper, two of allspice, and two bay-leaves. Set the pan where it will stew gently for about three hours. When the meat is tender, serve.
TINCTURE OF ALLSPICE. Of allspice bruised, three ounces, apothecaries’ weight; brandy, a quart. Let it steep a fortnight, occasionally slinking it up; then pour off the clear liquor: it is a most grateful addition in all cases which allspice is used, for making a bishop, or to mulled wine extempore, or in gravies, &c. or to flavor and preserve potted meats.
POTPOURRI. Gather, when perfectly dry, a peck of roses; pick off the leaves, and strew over them three-quarters of a pound of common salt; let them remain two or three days, and if any fresh flowers are added, some more salt should be sprinkled over them.
Mix with the roses half a pound of finely-pounded bay salt, the same quantity of allspice, of cloves, and of brown sugar, a quarter of a pound of gum-bemamin, and two ounces of orris-root; add a glass of brandy, and any sort of fragrant flower, such as orange and lemon flowers, rosemary, and a great quantity of lavender flowers—also white lilies: a green orange stuck with cloves may be added. All the flowers must be gathered perfectly dry.
SPRATS, STEWED. Wash and dry your sprats, and lay them aa level ae you can in a stewpan, and between every layer of sprat» put three peppercorns, and as many allspice, with a few grains of salt; barely cover them with vinegar, and stew them one hour over a slow fire; they must not boil: a bay-leaf is sometimes added. Herrings or mackerel may be stewed the same way.
BEEF FRICANDEAU. Take a nice bit of lean beef, lard it with bacon, seasoned with pepper, salt, cloves, mace, and allspice. Put it into a stewpan with a pint of broth, a glass of white wine, a bundle of parsley, all sorts of sweet herbs, a clove of garlic, a shallot or two, four cloves, pepper and salt. When the meat is become tender, cover if close; skim the sauce well, and strain it. Set it on the fire, and let it boil till it is reduced to a glaze. Glaze the larded side with this and serve the meat on sorrel sauce.