Mace

Mace

By
From
Encyclopedia of Food and Cookery

The lacy outer covering of the nutmeg. It is made up of frond-like tendrils; one tendril, left whole, is called a blade of mace, but can be sold ground.

With a flavour similar to nutmeg, mace is the indispensable seasoning for English potted meats and prawns (shrimp) and Béchamel Sauce, and enhances the flavour of fish sauces, creamed dishes, and mashed or scalloped potatoes. A blade of mace is useful for flavouring dishes such as clear soups, jellies and pale sauces where grated nutmeg would spoil the appearance.

Ingredients

Quantity Ingredient
see method for ingredients

Method

Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again