beaten eggs, and bo’l for one hour. Skim frequently, and
pour it while still hot over 14 peeks of Marigold-flowers and
21b. of stoned raisins. Cover the vessel in which they are put,
let them remain for a day, then stir for about fifteen
minutes ; put the cover on again, and let them remain for
another day. Put the rinds of three oranges (Seville) into
a cask with lib. of sugar candy, and pour in all but 2galls.
of the liquor. Boil the 2galls. up again, pour it in, add
4 table-spoonfuls of yeast, cover the bunghole, and let the
mixture work ; when it has finished fermenting, add 1 h
pints of French brandy and |oz. of isinglass✪ Marigold Wine dissolved
in warm water. Bung up the cask securely, let it remain
for about nine months, and the wine will be fit to bottle.
MARINADE.— This is a French culinary term which
signifies a souse, brine, or pickle, in which fish, flesh, or
fowl may be soaked ( marine ) for a period preparatory
to their being cooked. By this means a considerable
addition is made to the natural flavour of the article
marinaded. Marinades may be either cooked or raw,
the former being used either hot or cold according to
circumstances. The following receipts explain themselves,
and may be used for general purposes unless otherwise
specified :
(1) Stew together a finely-sliced onion and four parsley-
roots, adding 1 pint of vinegar and 4qts. of fresh water,
also a quarter of a bunch of thyme, six bay-leaves, twenty-
four whole peppers, and twelve cloves✪ Marinade for General Use. Cook well for thirty
minutes on a brisk fire, then put them in a stone jar and
keep in a cool place for use.
(2) Finely slice one medium-sized sound peeled onion,
place it in an earthenware crock, with three slices of lemon,
two bay-leaves, twelve whole peppers, four cloves, three
whole mace, and three sprigs of parsley-root, and add 2
table-spoonfuls of sweet-oil, 1 breakfast-cupful of vinegar,
and 1 pinch of salt✪ Marinade for Meat or Fish. Place the meat or fish in this, and
leave it to soak for about six hours.
(3) Mix together a bunch of sweet herbs, 1 1 teacupfuls
of vinegar, 4 teacupful of oil, 1 table-spoonful each of
lemon- and onion-juice, 1 teaspoonful of salt, and a very
small quantity each of pepper, ground clove, and cayenne
pepper. This Marinade is to be sprinkled over the meat
or fish, in which it should stand for ten or twelve hours.
Any of the above-mentioned articles may be omitted if
not cared for.
Marinade for Basting Roasting Meats. —Chop up some
pieces of fat bacon, mix in a clove or two of garlic and
two or three chopped sprigs of parsley, season with salt
and pepper, and mix hi vinegar and oil hi the proportion
of one of the former to four of the latter.
Marinade for Beef. — Put into a stewpan equal quantities
of water and vinegar, the quantity depending on the size
of the sirloin to be marinaded, add a few sliced onions
and carrots, salt, peppercorns, and a clove of garlic. Set
the pan on the fire, boil until all the goodness is extracted
from the vegetables, then strain and let it get cold. The
meat should be left for fully twenty-four hours to soak.
Marinade for Beef or Mutton. — Cut into slices four large
carrots and onions, put them into a saucepan with a few
sprigs of parsley, a sprig of thyme and basil, two bay-leaves, ✪ Marinade for Boiling Fish
Page 464 · 8 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
beaten eggs, and bo’l for one hour. Skim frequently, and pour it while still hot over 14 peeks of Marigold-flowers and 21b. of stoned raisins. Cover the vessel in which they are put, let them remain for a day, then stir for about fifteen minutes ; put the cover on again, and let them remain for another day. Put the rinds of three oranges (Seville) into a cask with lib. of sugar candy, and pour in all but 2galls. of the liquor. Boil the 2galls. up again, pour it in, add 4 table-spoonfuls of yeast, cover the bunghole, and let the mixture work ; when it has finished fermenting, add 1½ pints of French brandy and |oz. of isinglass dissolved in warm water. Bung up the cask securely, let it remain for about nine months, and the wine will be fit to bottle.
MARINADE.— This is a French culinary term which signifies a souse, brine, or pickle, in which fish, flesh, or fowl may be soaked ( marine ) for a period preparatory to their being cooked. By this means a considerable addition is made to the natural flavour of the article marinaded. Marinades may be either cooked or raw, the former being used either hot or cold according to circumstances. The following receipts explain themselves, and may be used for general purposes unless otherwise specified :
(1) Stew together a finely-sliced onion and four parsleyroots, adding 1 pint of vinegar and 4qts. of fresh water, also a quarter of a bunch of thyme, six bay-leaves, twentyfour whole peppers, and twelve cloves. Cook well for thirty minutes on a brisk fire, then put them in a stone jar and keep in a cool place for use.
(2) Finely slice one medium-sized sound peeled onion, place it in an earthenware crock, with three slices of lemon, two bay-leaves, twelve whole peppers, four cloves, three whole mace, and three sprigs of parsley-root, and add 2 table-spoonfuls of sweet-oil, 1 breakfast-cupful of vinegar, and 1 pinch of salt. Place the meat or fish in this, and leave it to soak for about six hours.
(3) Mix together a bunch of sweet herbs, 1½ teacupfuls of vinegar, 4 teacupful of oil, 1 table-spoonful each of lemon- and onion-juice, 1 teaspoonful of salt, and a very small quantity each of pepper, ground clove, and cayenne pepper. This Marinade is to be sprinkled over the meat or fish, in which it should stand for ten or twelve hours. Any of the above-mentioned articles may be omitted if not cared for.
Marinade for Basting Roasting Meats. —Chop up some pieces of fat bacon, mix in a clove or two of garlic and two or three chopped sprigs of parsley, season with salt and pepper, and mix hi vinegar and oil hi the proportion of one of the former to four of the latter.
Marinade for Beef. — Put into a stewpan equal quantities of water and vinegar, the quantity depending on the size of the sirloin to be marinaded, add a few sliced onions and carrots, salt, peppercorns, and a clove of garlic. Set the pan on the fire, boil until all the goodness is extracted from the vegetables, then strain and let it get cold. The meat should be left for fully twenty-four hours to soak.
Marinade for Beef or Mutton. — Cut into slices four large carrots and onions, put them into a saucepan with a few sprigs of parsley, a sprig of thyme and basil, two bay-leaves,
Records on this page
Marigold WineMarinade for General UseAlternative Marinade for FishMarinade for Meat or FishMarinade for Beef or MuttonMarinade for Boiling FishMarinade for Basting Roasting MeatsMarinade for Beef