Marinade for Venison

Ingredients

• four ounces of carrot
• eight ounces of onion
• a tablespoonful of mixed herbs
• one ounce of parsley
• one ounce of butter
• one pint of vinegar
• one quart of water
• one ounce and a quarter of salt
• half an ounce of pepper
• a blade of mace

Method

1. 1

   Put the carrot, onion, mixed herbs, and parsley in a stewpan with butter and fry for five minutes.

2. 2

   Then add vinegar, water, salt, pepper, and mace.

3. 3

   Boil, then simmer for half an hour, strain, and use or bottle for later.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 192. The excerpt below is the record exactly as published.

marinade for Venison is thus described by Wyvern : “ Take four ounces of carrot, eight “ ounces of onion, a tahlespoonful of mixed herbs, fresh or “ dried, and one ounce of parsley. Put them in a stewpan “ with one ounce of hutter, and fry for five minutes. Then “ add one pint of vinegar, one quart of water, one ounce and a “ quarter of salt, half an ounce of pepper, and a blade of mace

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