Marinade for Collared Meats
From The encyclopaedia of practical cookery, 1892
Serves 4
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 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
Cook this with the app: pantry check, scaling, and the assistant.