Raw Marinade for Butcher’s Meat or Venison

Name: Raw Marinade for Butcher’s Meat or Venison
Yield: 4 servings
Ingredients: The meat to be treated is first salted and peppered on all sides.; laid therein on a litter of aromatics, including minced carrots and onions, a few chopped shallots, parsley stalks, thyme, and bay.

From A guide to modern cookery, 1909

Serves 4

Time varies based on meat size and quality; three hours for cutlets, up to four days for large joints.

Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 43. The excerpt below is the record exactly as published.

RAW MARINADE FOR BUTCHER’S MEAT OR VENISON This marinade is prepared immediately before using. The meat to be treated is first salted and peppered on all sides, then it is put in a receptacle just large enough to hold it, and laid therein on a litter of aromatics, including minced carrots and onions, a few chopped shallots, parsley stalks, thyme, and bay

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