Marinade Stock, raw

Ingredients

• one medium-sized, sound, peeled onion
• three slices of lemon
• two bay-leaves
• twelve whole peppers
• four cloves
• three whole mace
• three sprigs of parsley roots
• two tablespoonfuls of sweet oil
• a cupful of vinegar
• a pinch of salt

Method

1. 1

   Finely slice the onion and place it in an earthen crock with lemon, bay-leaves, peppers, cloves, mace, and parsley roots.

2. 2

   Add sweet oil, vinegar, and salt.

3. 3

   Place the meat or fish in this and leave to souse for about six hours.

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, raw — for six persons. — Finely slice one medium-sized, sound, peeled onion, place it in an earthen crock, with three slices of lemon, two bay-leaves, twelve whole peppers, four cloves, three whole mace, and three sprigs of parsley roots. Add to these two tablespoonfuls of sweet oil, a cupful of vinegar, and a pinch of salt

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