Marinade for Fish

Ingredients

• two quarts water
• pint vinegar
• one or two tablespoons salt
• two dozen peppercorns
• same, of allspice
• two cloves
• a bunch of parsley
• a piece of butter
• a bunch of sweet herbs
• a clove of garlic
• a little celery

Method

1. 1

   Cut fine two carrots, three onions, half a dozen shallots, and a clove of garlic.

2. 2

   Put them into a stewpan with a piece of butter, a bunch of parsley, a little celery, and a bunch of sweet herbs; fry the whole for a few minutes.

3. 3

   Gradually add two quarts of water, a pint of vinegar, one or two tablespoons of salt, twenty-four peppercorns, twenty-four allspice, and two cloves.

4. 4

   Simmer together for one and a half hours, strain the liquor, and store for use when boiling fish.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 186. The excerpt below is the record exactly as published.

a clove of garlic, and put them into a stewpan with a piece of butter, a bunch of parsley, a little celery, and a bunch of sweet herbs ; fry the whole for a few minutes, then add, very gradu- ally, two quarts water, pint vinegar, one or two tablespoons salt, two dozen peppercorns, same, of allspice, and two cloves

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