Marinade Stock, cooked

Ingredients

• one medium-sized, sound, peeled onion
• four parsley roots
• one pint of vinegar
• four quarts of fresh water
• a quarter of a bunch of thyme
• six bay-leaves
• twenty-four whole peppers
• twelve cloves

Method

1. 1

   Stew the onion and parsley roots with vinegar and fresh water, adding thyme, bay-leaves, peppers, and cloves.

2. 2

   Cook well for thirty minutes, then place in a stone jar and keep in a cool place for general use.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 109. The excerpt below is the record exactly as published.

Marinade Stock, cooked— for one gallon.— Stew together a finely sliced sound onion and four parsley roots, adding one pint of vinegar and four quarts of fresh water, also a quarter of a bunch of thyme, six bay- leaves, twenty-four whole peppers, and twelve cloves. Cook well for thirty minutes on a brisk fire, then place in a stone jar, and keep it in a cool place for general use. 140. Marinade Stock, raw — for six persons. — Finely slice one medium-sized, sound, peeled onion

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