FabulousFusionFood's Cook's Guide for Mace 4th Page

Two nutmegs and blades of mace Two nutmegs (top) and blades of mace (bottom).
Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Mace along with all the recipes employing Mace presented on this site, with 477 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Mace recipes added to this site.

These recipes, all contain Mace as a major wild food ingredient.

This page is a continuation of the list of recipe terms including Mace held on the FabulousFusionFood site. If you are specifically looking for this site's information on as a culinary term navigate to First Page of the Mace Culinary Term entry on this site.


The alphabetical list of all Mace recipes on this site follows, (limited to 100 recipes per page). There are 477 recipes in total:

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Rice Soup I
     Origin: British		Soles with Cream Sauce
     Origin: British		Sweet Pickled Reedmace Hearts and
Fennel
     Origin: Britain
Rich Fruit Cake
     Origin: Britain		Soubise Purée
     Origin: France		Tajine de Poulet aux Dattes
(Tagine of Chicken with Dates)
     Origin: Morocco
Rich Gravy for Hashes, Ragoûts,
etc
     Origin: Britain		Soup Maigre
     Origin: British		Tandoori Chicken
     Origin: India
Rich Sauce
     Origin: British		Spanish Chestnut Soup
     Origin: British		Tandoori Masala
     Origin: India
Rich Strong Stock
     Origin: British		Spanish Soup
     Origin: British		Tankora Powder
     Origin: Ghana
Roast Capons
     Origin: Britain		Special Jaipuri Masala
     Origin: India		Tart de ffruyte
(A Fruit Pie)
     Origin: England
Rolled Loin of Mutton
     Origin: British		Stewed Beef
     Origin: British		Tart in Ymbre Day
(Amber Day Tart)
     Origin: England
Rummed Yams
     Origin: Aruba		Stewed Breast of Veal and Peas
     Origin: British		Tarte of Spinage
(Elizabethan Spinach Pie)
     Origin: British
Rys Lumbard Stondyne
(Sweet Rice and Egg Pudding)
     Origin: England		Stewed Brisket of Beef
     Origin: British		Tattie Scone with Bacon and Field
Mushrooms
     Origin: Scotland
Sauce Aristocratique
     Origin: British		Stewed Brisket of Beef
     Origin: British		Tempura Reedmace Flower Heads
     Origin: Britain
Sauce for a boiled turkey
     Origin: British		Stewed Carp
     Origin: British		The Author's Christmas Pudding
     Origin: Britain
Sauce for Wildfowl
     Origin: British		Stewed Char
     Origin: British		Thick Giblet Soup
     Origin: British
Sauce Piquante
     Origin: British		Stewed Chubb
     Origin: British		Thick Mock-turtle Soup
     Origin: British
Sauce Sarcenes
     Origin: England		Stewed Dace
     Origin: British		To bake a calf's head
     Origin: British
Sausagemeat Stuffing for Turkey
     Origin: British		Stewed Duck and Turnips
     Origin: British		To bake a leg of beef
     Origin: British
Savoury Jelly for Meat Pies
     Origin: British		Stewed Eels II
     Origin: British		To bake a sheep's head
     Origin: British
Saws Béchamel
(Béchamel Sauce)
     Origin: Welsh		Stewed Fillet of Veal
     Origin: British		To bake an Olyve-Pye
     Origin: Britain
Scotch Collops
     Origin: British		Stewed Knuckle of Veal and Rice
     Origin: British		To bake an ox's head
     Origin: British
Scotch Collops
     Origin: Scotland		Stewed Ox-tails
     Origin: British		To Bake Smelts
     Origin: British
Scotch Eggs
     Origin: Scotland		Stewed Oysters
     Origin: British		To boil a Capon in white broth
     Origin: British
Scotch Pie
     Origin: Scotland		Stewed peas and lettuce
     Origin: British		To boil a Capon or Hen with Oysters
     Origin: British
Scotch Pie II
     Origin: Scotland		Stewed pease and lettuce
     Origin: British		To boil a chine of veal, or a chicken
in sharp broth with herbs
     Origin: Britain
Scots Mutton Pies
     Origin: Scotland		Stewed Roach
     Origin: British		To Boil a Flounder or Pickerel of the
French Fashion
     Origin: British
Scottish Pickled Eggs
     Origin: Scotland		Stewed Rump of Beef
     Origin: British		To boil a leg of Mutton after the
French fashion
     Origin: British
Scottish Venison Pie
     Origin: Scotland		Stewed Trout
     Origin: British		To boil Pigeons with rice
     Origin: British
Seaweed Relish
     Origin: Britain		Stiw Pysgotwr
(Fisherman's Stew)
     Origin: Welsh		To Boil Sparrows or Larks
     Origin: British
Sgoniau Mam
(Mum's Batch Scone)
     Origin: Welsh		Stock For White Soup
     Origin: British		To collar a breast of mutton
     Origin: British
Sheep's Head Galimaufried
     Origin: British		Stragotto Sauce
     Origin: Britain		To collar a breast of veal
     Origin: British
Shoulder of Lamb à la
Montmorency
     Origin: British		Sturgeon à la Bourguignotte
     Origin: British		To draw mutton, beef, or veal gravy
     Origin: British
Shoulder of Veal
     Origin: British		Sturgeon à la Cardinal
     Origin: British		To Dress a Hen, Mutton or Lamb the
Indian Way
     Origin: England
Simple Celery Sauce
     Origin: British		Sturgeon à la Royale
     Origin: British		To dress Artichoke Suckers
     Origin: British
Simple White Sauce
     Origin: British		Suffolk-cured Turkey
     Origin: Britain		To force a leg of lamb
     Origin: British
Smoked Trout Pâté
     Origin: Britain		Superlative Mincemeat
     Origin: Britain
Sole or Cod Pie
     Origin: British		Surun Cyffaith Poeth
(Hot Sour Confection)
     Origin: Welsh

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