1/2 t black pepper

1 1/2 T ginger

1 T cinnamon

1/2 t clove

1/2 t grains of paradise (or sub 50/50 pepper & ginger)

Sauce Verte

bread crumbs, vinegar, chopped sage, mint, garlic, thyme & parsley - boil to a smooth sauce (use over baked eggs, or mix with grapes for a poultry sauce)

Yellow Sauce

fry equal amounts of fat and flour, add wine and water or broth to thin, add ginger & pepper to color it yellow

Lord's Salt

1 part cloves

1 part mace

1 part cardamom

1 part pepper

1 part ginger

5 parts cinnamon

10 parts fine bread crumbs

enough wine vinegar to make a thick sauce (or thin paste)

This can be used to dip salad vegetables in or thinned with more vinegar to use as a pickling brine for meat or poultry.