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RECIPESSeasonings 2: Magic Dust to Teriyaki >  Meat Flavoring (1878)


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Housekeeping in Old Virginia (1878)
Marion Cabell Tyree

Meat Flavoring

As the housekeeper is sometimes hurried in preparing a dish, it will save time and trouble for her to keep on hand a bottle of meat-flavoring compounded of the following ingredients.

• 2 chopped onions.
• 3 pods of red pepper (chopped).
• 2 tablespoonfuls brown sugar.
• 1 tablespoonful celery seed.
• 1 tablespoonful ground mustard.
• 1 teaspoonful turmeric.
• 1 teaspoonful black pepper.
• 1 teaspoonful salt.

Put all in a quart bottle and fill it up with cider vinegar. A tablespoonful of this mixed in a stew, steak, or gravy, will impart not only a fine flavor, but a rich color. Keeping this mixture on hand will obviate the necessity of the housekeeper looking through various spice boxes and packages to get together the requisite ingredients for flavoring, and will thus save her time and trouble.


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