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 A seasoning mix for pork pies – 2lbs white pepper to 1/2oz cloves, 1oz nutmeg, 1oz coriander. First known from the ‘Handy guide for the use of pork butchers, butchers, bacon curers, sausage and brawn manufacturers, provision merchants, etc’ of 1908 by Thomas B. Finney, and still widely available from butchery suppliers. Compare with Sunderland Spice  Pork Pie from www.bostonsausage.co.uk Compare with the medieval form of Spice Powders  |
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