The next gravy ingredient after the white wine vinegar and capers  for the receipt (recipe) To roast a Shoulder of Mutton are five to six blades of Mace.  Mace is the covering of the seed (aril) that will mature to a nutmeg.  The covering is sc… Read on blog or Reader Bites of Food History Read on blog or Reader Blades of Mace-A Taste of Hearth Cooking hearttohearthcookery April 9 The next gravy ingredient after the white wine vinegar and capers  for the receipt (recipe) To roast a Shoulder of Mutton are five to six blades of Mace.  Mace is the covering of the seed (aril) that will mature to a nutmeg.  The covering is scarlet red when harvested and dries to color pictured.  The entire aril when dried is called a blade of mace.  And yes this mace is the same ingredient used for the self-defense spray-mace. Comment Like You can also reply to this email to leave a comment.

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