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Marinade for Game
From The encyclopaedia of practical cookery, 1892
Serves 8
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 466. The excerpt below is the record exactly as published.
Marinade for Game. — Put into a saucepan 1 bottle of white wine, 1 pint of vinegar, lqt. of water, 1 handful of peppercorns, four bay-leaves, a few lumps of sugar, a slice or two of carrot and onion, and a root of parsley
Cook this with the app: pantry check, scaling, and the assistant.