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.