(5) The fish should first be cleansed and sprinkled with
salt and pepper, then put into a bowl with an onion cut
into slices, a bay-leaf cut in quarters, a few sprigs of
parsley and thyme, and the juice of a lemon, and rubbed
frequently with this mixture for the desired time. An-
liour-and-a-half or two hours will generally be found quite
long enough for fish such as soles, shad, whiting, &c. Oil
is generally used with this in marinading.
Marinade for Game. — Put into a saucepan 1 bottle of
white wine, 1 pint of vinegar, lqt. of water, 1 handful of
peppercorns, four bay-leaves, a few lumps of sugar, a slice
or two of carrot and onion, and a root of parsley✪ Marinade for Game ; boil up
well, turn the Marinade into an earthenware pan, and it
is ready for use. All large game should be marinaded at
least two days before cooking, and should be turned in it
once or twice a day.
MARJORAM (Fr. Marjolaine ; Ger. Majoran ; Ital.
Persa ; Sp. Mejorana). — A plant of the genus Origanum,
commonly known as sweet Marjoram, and at one time
much used as a flavouring in cookery. By diluting the
expressed oil with spirits an essence is made which is
very useful when the fresh leaves cannot be obtained.
Marjoram Conserve. — Bruise well the tops and tenderest
parts of sweet Marjoram in a wooden bowl or mortar ; boil
double its weight of powdered white sugar in Marjoram-
flavoured water till it is a thick syrup and then add the
bruised Marjoram.
MARKETING. — It does not follow that a good cook
is necessarily a good marketer ; indeed there is only too
much reason to fear that the better the cook the greater
is the inclination to be extravagant and reckless in the
Marketing — continued.
purchase of articles — not so much as to quality, for in
that the good cook should be the best judge, but in the
prices paid.
It is a recognised principle that the cheapest goods are
not the best, and it may be urged in addition that the
best goods are not always the cheapest, or as cheap as
they might be consistent with prime quality. The person
to whom the buying of foods is entrusted should give the
matter earnest thought and consideration, and should
study, not only the methods of distinguishing good foods,
but also the seasons when they are at their best, and the
prices that ought to be paid. For instance, certain articles
may be out of season : they are then not so good as when
in season, and their price is much higher. Again, some
tradesmen, relying upon a good reputation, charge extra,
and it may be stated at once that in some localities the
high price is not only justified by the reliance the pur-
chaser can always place upon the seller, but also upon
the freedom with which credit is given, often to a loss
and generally covering a long time for the convenience
of the consumer. Tradesmen in a small way of business
occasionally try to compete with those who are long and
firmly established ; they sell under price for a time, but
this rarely lasts, generally leading to a little trickery now
and then, such as foisting inferior goods upon the buyer,
and adding a little fiction to the weight.
Page 466 · 2 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
(5) The fish should first be cleansed and sprinkled with salt and pepper, then put into a bowl with an onion cut into slices, a bay-leaf cut in quarters, a few sprigs of parsley and thyme, and the juice of a lemon, and rubbed frequently with this mixture for the desired time. An hour-and-a-half or two hours will generally be found quite long enough for fish such as soles, shad, whiting, &c. Oil is generally used with this in marinading.
Marinade for Game. — Put into a saucepan 1 bottle of white wine, 1 pint of vinegar, lqt. of water, 1 handful of peppercorns, four bay-leaves, a few lumps of sugar, a slice or two of carrot and onion, and a root of parsley ; boil up well, turn the Marinade into an earthenware pan, and it is ready for use. All large game should be marinaded at least two days before cooking, and should be turned in it once or twice a day.
MARJORAM (Fr. Marjolaine ; Ger. Majoran ; Ital. Persa ; Sp. Mejorana). — A plant of the genus Origanum, commonly known as sweet Marjoram, and at one time much used as a flavouring in cookery. By diluting the expressed oil with spirits an essence is made which is very useful when the fresh leaves cannot be obtained.
Marjoram Conserve. — Bruise well the tops and tenderest parts of sweet Marjoram in a wooden bowl or mortar ; boil double its weight of powdered white sugar in Marjoramflavoured water till it is a thick syrup and then add the bruised Marjoram.
MARKETING. — It does not follow that a good cook is necessarily a good marketer ; indeed there is only too much reason to fear that the better the cook the greater is the inclination to be extravagant and reckless in the
Marketing — continued.
purchase of articles — not so much as to quality, for in that the good cook should be the best judge, but in the prices paid.
It is a recognised principle that the cheapest goods are not the best, and it may be urged in addition that the best goods are not always the cheapest, or as cheap as they might be consistent with prime quality. The person to whom the buying of foods is entrusted should give the matter earnest thought and consideration, and should study, not only the methods of distinguishing good foods, but also the seasons when they are at their best, and the prices that ought to be paid. For instance, certain articles may be out of season : they are then not so good as when in season, and their price is much higher. Again, some tradesmen, relying upon a good reputation, charge extra, and it may be stated at once that in some localities the high price is not only justified by the reliance the purchaser can always place upon the seller, but also upon the freedom with which credit is given, often to a loss and generally covering a long time for the convenience of the consumer. Tradesmen in a small way of business occasionally try to compete with those who are long and firmly established ; they sell under price for a time, but this rarely lasts, generally leading to a little trickery now and then, such as foisting inferior goods upon the buyer, and adding a little fiction to the weight.
Records on this page
Marinade for GameMarinade for Game