Marinade for Cutlets

Ingredients

• four parts of oil
• one of vinegar
• a shallot or a small onion sliced
• a bay leaf
• ten or twelve peppercorns
• a few cloves
• a very tiny pinch of salt
• a spoonful of minced parsley
• a strip or two of lemon peel
• a very few drops of garlic vinegar

Method

1. 1

   Mix oil and vinegar with sliced onion, bay leaf, peppercorns, cloves, salt, minced parsley, lemon peel, and garlic vinegar.

2. 2

   Let cutlets marinate for 2 to 4 hours, then drain and cook as desired.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 10. The excerpt below is the record exactly as published.

four parts of oil to one of vinegar), a shallot or a small onion sliced, a bay leaf, ten or twelve peppercorns, a few cloves, a very tiny pinch of salt, a spoonful of minced parsley (or the broken up stalks may be more economically used, and are equally efficacious), a strip or two of lemon peel carefully freed from any white pith, and, if liked, a very few drops of garlic vinegar

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