Marinade for Meat

Ingredients

• four parts of salad oil
• one of vinegar
• a small shallot or onion sliced
• a bay leaf
• four or five cloves
• eight or ten peppercorns
• a saltspoonful of salt
• a good strip of thinly pared lemon rind
• a spray or two of parsley and thyme, or marjoram

Method

1. 1

   Mix salad oil and vinegar with shallot, bay leaf, cloves, peppercorns, salt, lemon rind, and herbs.

2. 2

   Marinade meat for several hours if cooked, or all day if raw.

3. 3

   Strain and add to thick brown sauce to heat meat gently.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 14. The excerpt below is the record exactly as published.

four parts of salad oil to one of vinegar, with the addition of a small shallot or onion sliced, a bay leaf, four or five cloves, eight or ten peppercorns, a saltspoonful of salt, a good strip of thinly pared lemon rind, and a spray or two of parsley and thyme, or marjoram

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