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Marinade for Beef, Venison, and Game
From The encyclopaedia of practical cookery, 1892
Serves 10
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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 465. The excerpt below is the record exactly as published.
Marinade for Beef, Venison, and Game. —Cut six large onions and carrots into slices, put them into a basin with a few sprigs of parsley, a little each of thyme and basil, four bay-leaves, two cloves of garlic, 1 table-spoonful each of ground pepper and mace, and 1 good pinch of salt ; pour over 4 pints of vinegar and double the quantity of cold water
Cook this with the app: pantry check, scaling, and the assistant.