Marinade

Ingredients

• 1 quart vinegar
• 3 cloves
• 1 onion sliced
• 1 carrot
• 1 lemon
• £ orange sliced
• 12 juniper berries
• 2 sprigs of thyme
• 2 sprigs of tarragon
• 2 sprigs of marjoram
• 1 of sage
• 20 peppercorns
• 2 blades mace
• 1 pint claret
• 2 bay-leaves

Method

1. 1

   Boil vinegar and claret, then pour over the ingredients.

2. 2

   Season meat with a little salt before putting it in the marinade.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 78. The excerpt below is the record exactly as published.

Marinade. — Marinade is the name applied to a kind of pre- paration which is used for pickling fish or meat. It is more fre- quently used for meat than fish. This process introduces a savoury aroma, and develops the flavour of meats &c., which are usually allowed to lie in pickle from two to three days. A maripade will keep good for several months if boiled up, say, every four days. A small quantity added to brown sauce will be found a decided improvement where piquancy is required. 30. Marinade Tickle. — 1 quart vinegar, 3 cloves, 1 onion sliced, 1 carrot, 1 lemon, £ orange sliced, 12 juniper berries, a few coriander seeds, 2 sprigs of thyme and tarragon, 2 sprigs of marjoram 1 of sage, 20 peppercorns and 2 blades mace, 1 pint claret, 2 bay- leave

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