Cooked Marinade

Ingredients

• two table-spoonfuls of butter
• two of chopped bacon
• three each of chopped onion
• three each of chopped carrot
• three each of chopped celery
• one clove of garlic
• one bay leaf
• one sprig of thyme
• one sprig of parsley
• three gills of vinegar
• one of water
• one teaspoonful of salt
• half a teaspoonful of pepper

Method

1. 1

   Cook the butter, bacon, onion, carrot, celery, garlic, bay leaf, thyme, and parsley slowly for twenty minutes.

2. 2

   Add vinegar, water, salt, and pepper.

3. 3

   Simmer for twenty minutes, then strain and cool.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 240. The excerpt below is the record exactly as published.

Cooked Marinade. Put into a stew-pan two table-spoonfuls of butter, two of chopped bacon, three each of chopped onion, carrot, and celery, one clove of garlic, one bay leaf, and one sprig each of thyme and parsley. Let these cook slowly for twenty minutes ; then add three gills of vinegar, and one of water, one teaspoonful of salt, and half a teaspoonful of pepper

Cook this with the app: pantry check, scaling, and the assistant.