After soaking, add the sugar, allspice and butter to the brandy-soaked fruit.

Add the ginger and cinnamon or allspice and the vegetable stock.

Add the egg and allspice and mix thoroughly.

Add the wine, beef or chicken stock, bay leaf, cloves and allspice.

Add the bay leaf, salt, pepper, oregano, allspice and cumin and cook for 1 to 2 minutes.

When it is cool enough to handle, add the sausage, salt, pepper, allspice and parsley, and mix well.

Add sugar, vinegar, lemon, cinnamon stick, cloves, allspice and 2 cups water.

Add more salt, allspice or lemon juice if desired.

Add parsley, onion, eggs, salt, white pepper, black pepper and allspice.

Add the nutmeg, allspice and rosemary to the casserole, then pour over the stock and the water.