While these won’t perfectly mimic allspice’s unique flavor, they’ll still contribute warm, aromatic notes to your dish. Remember that substitutions work best in recipes with multiple spices ...

Every cookbook from the nineteenth century provides recipes for at least a dozen variations on the dish. To this day ... and stewed in gravy with spices typical of Polish cuisine (e.g. allspice). The ...

Season with salt to taste. Put the pâté in a terrine dish or pot and chill in the fridge for about 2 hours. If you want to keep the pâté for a few days, cover it with clarified butter.