Marinade for Beef and Mutton

Name: Marinade for Beef and Mutton
Ingredients: four of the former; one of the latter; one large Bombay onion sliced; one clove of garlic chopped up; twelve whole peppers; six cloves; a tea-spoonful of salt; a couple of tea-spoonfuls of dried thyme or marjoram; a table-spoonful of minced parsley; a strip or two of very finely pared lime peel

From Culinary jottings, 1885

This marinade can be preserved for daily use with slight additions.

Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 38. The excerpt below is the record exactly as published.

marinade for beef and mutton is composed of salad oil and vinegar in the proportion of four of the former to one of the latter, with one large Bombay onion sliced, one clove of garlic chopped up, twelve whole peppers, six cloves, a tea-spoonful of salt, a couple of tea- spoonfuls of dried thyme or marjoram, a table-spoonful of minced parsley, and a strip or two of very finely pared lime peel

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