Marinade for Boiling Fish

Ingredients

• enough water and white wine
• a large lump of butter
• pepper and salt
• two or three cloves
• a bunch of sweet herbs
• and a few stewed onions and carrots

Method

1. 1

   Simmer the contents gently for fifteen or twenty minutes, strain, and let it cool before use.

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.

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 slightly salted ; simmer gently for an hour, strain through a cloth, and it is ready for use. It must bo quite cold before the beef or mutton is put into it to marinade ; it may also be used as stock for boiling fish. 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, and it is ready for use. Leave the meat in it For details respecting Culinary Processes, Utensils, fauces, i-c, , referred to, see under their special heads. 9J2 TEE ENCYCLOPAEDIA OF PRACTICAL COOKERY. Marinade —continued. for seven or eight days. Should it be wished to marinade the article in the course of only a day or two, another pint of vinegar must be added. Marinade for Collared Meats. —Prepare a very thin oatmeal gruel, season with salt and pepper, and add a little port wine, say 1 wineglassful to each pint of the gruel. Put all into a saucepan, boil for half-an-hour, turn out, let it get cold, and it is then ready for soaking any collared meats. Marinade for Fish. — (1) Finely chop two carrots, three onions, six shallots, and a clove of garlic, put them all into a saucepan, add a bunch each of sweet herbs and parsley, and a little butter, let them cook slowly (sweat) over the lire for a few minutes, then pour in 2 pints of cider or any white wine, the former for preference, and boil for two or three minutes ; next add two dozen pepper- corns and an equal quantity of allspice, two or three cloves, and 1 handful of salt, set the saucepan at the side of the fire, and simmer gently for an-hour-and-a-half. Strain, and the Marinade is ready for use. It is generally employed for the purpose of boiling fish, to which it gives a very pleasant flavour. It will last for some time and can be used on several occasions, taking care to strain it after the fish has been boiled and taken out. Any fish, especially small fresh-water fish, will have the advantage if boiled in this of their bones being softened and thus making them more agreeable in eating. (2) Proceed as for No. 1, substituting for the cider or wine lqt. of table or small beer, and 1 wineglassful each of ketchup, essence of anchovies, and soy. (3) The same as for No. 2, adding 1 pint of vinegar and a little each of chives, thyme, fennel, and bay-leaves. (4) Take a fish-kettle that will suit the size of the fish to be boiled and pour in enough water and white wine (using two parts of the former to one of the latter) to cover the fish when put in. Add a large lump of butter, pepper and salt, two or three cloves, a bunch of sweet herbs, and a few stewed onions and carrots

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