“I found this recipe in THE COOK’S ORACLE, written in 1830 by Dr William Kitchiner, the most celebrated chef in England in his day. I looked at this recipe many times before deciding to try it, but I'm glad I finally did. It adds a wonderful flavor to many dishes without any single flavor predominating. I love it in soup or stew. I was out of lemon peel so used lemon pepper. No celery seed so I used dried celery. Also, next time I will leave out the salt.”
READY IN:
20mins
YIELD:
1/4 cup (approx)
UNITS:
US

Ingredients Nutrition

Directions

  1. Power the dried herbs with mortar and pestle. A blender should also work, or rub them through a sieve. Mix well.
  2. Mix all the ingredients for the Savoury Ragout Powder.
  3. Take three parts of Soup-herb powder to one part of Savoury Powder and mix well.
  4. I usually use 1/4 t of this for 12 oz of soup.

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