Marinade for Beef or Mutton

Ingredients

• four large carrots
• and onions
• a few sprigs of parsley
• a sprig of thyme
• and basil
• two bay-leaves
• 1 pinch each of ground mace
• and mignonette pepper
• two cloves of garlic
• 8oz. of butter
• 1 break fast-cupful of vinegar
• lqt. of beef stock or water

Method

1. 1

   Cut and stir the vegetables with butter over a gentle fire, then add vinegar and stock, simmer for an hour, strain, and cool before using.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 464. The excerpt below is the record exactly as published.

1 breakfast-cupful of vinegar, and 1 pinch of salt. Place the meat or fish in this, and leave it to soak for about six hours. (3) Mix together a bunch of sweet herbs, 1 1 teacupfuls of vinegar, 4 teacupful of oil, 1 table-spoonful each of lemon- and onion-juice, 1 teaspoonful of salt, and a very small quantity each of pepper, ground clove, and cayenne pepper. This Marinade is to be sprinkled over the meat or fish, in which it should stand for ten or twelve hours. Any of the above-mentioned articles may be omitted if not cared for. Marinade for Basting Roasting Meats. —Chop up some pieces of fat bacon, mix in a clove or two of garlic and two or three chopped sprigs of parsley, season with salt and pepper, and mix hi vinegar and oil hi the proportion of one of the former to four of the latter. Marinade for Beef. — Put into a stewpan equal quantities of water and vinegar, the quantity depending on the size of the sirloin to be marinaded, add a few sliced onions and carrots, salt, peppercorns, and a clove of garlic. Set the pan on the fire, boil until all the goodness is extracted from the vegetables, then strain and let it get cold. The meat should be left for fully twenty-four hours to soak. Marinade for Beef or Mutton. — Cut into slices four large carrots and onions, put them into a saucepan with a few sprigs of parsley, a sprig of thyme and basil, two bay-leaves, 1 pinch each of ground mace and mignonette pepper, two cloves of garlic, and 8oz. of butter. Stir these well with a wooden spoon over a gentle fire, and as soon as they begin to colour pour in 1 break fast- cupful of vinegar and lqt. of beef stock or water

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