Reduce to a simmer and add the cinnamon stick, allspice and nutmeg.
Stew it in mutton or beef gravy, with a quarter of a pint of port wine, some pepper and allspice.
A few drops of either will be a grateful addition to a pint of gravy, or mulled wine, or in any case where allspice is used.
Use no sugar, and no allspice in the vinegar as it would tend to darken the onions.
It makes a most grateful addition in all cases where allspice is used, in gravies, or to flavour and preserve potted meats.
Three heaping tablespoonfuls of ground cinnamon, one heaping one each of clove and mace, and one even one of allspice.
Yet not of allspice or nutmeg, nor of mace, which tastes of soap.
An ounce of black pepper, and the same quantity of allspice, in fine powder, added to the above will give a still higher flavour.
Pimento (peculiar to Jamaica) is indigenous, and furnishes the allspice.
In the morning put them on to boil with fragments of fresh meat; also cloves, allspice, pepper and salt.