vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fried Vegetables Marinade
From Cassell's dictionary of cookery, 1892
Serves 4
Season with salt and pepper if the stock is not already seasoned.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2185. The excerpt below is the record exactly as published.
two onions and a carrot, and put them, with a small bunch of savoury herbs, half a blade of mace, and a slice of butter, into a stewpan. Cover closely, and steam them, shaking the pan occasionally, till the onions turn yellow. Dredge a Httle flour upon them, and pour over them half a pint of stock and half that quantity of vinegar
Cook this with the app: pantry check, scaling, and the assistant.