Marinade for Meat

Ingredients

• four tablespoonfuls of salad oil
• one of vinegar
• one sliced shallot or small onion
• six cloves
• a bay leaf
• twelve peppercorns
• a saltspoonful of salt
• two teaspoonfuls of dried thyme or marjoram
• a tablespoonful of minced parsley
• a strip or two of very finely-pared lemon peel

Method

1. 1

   Combine salad oil and vinegar in a dish, add shallot, cloves, bay leaf, peppercorns, salt, thyme or marjoram, and parsley.

2. 2

   Optionally add lemon peel.

3. 3

   Ensure the meat is covered and turn it in the marinade several times during the day.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 100. The excerpt below is the record exactly as published.

marinade for mutton cutlets, fillets of beef, etc., is made in the proportion of four tablespoonfuls of salad oil to one of vinegar, with one sliced shallot or small onion, six cloves, a bay leaf, twelve peppercorns, a saltspoonful of salt, two teaspoonfuls of dried thyme or marjoram, and a table- spoonful of minced parsley. Some cooks add a strip or two of very finely-pared lemon peel

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