Short Marinade
From The spirit of cookery, 1895
Improves hare and gives mutton a likeness to venison.
Presented as published in 1895. 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 The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 168. The excerpt below is the record exactly as published.
Short Marinade is a conventional expression for a mixture of oil and vinegar, with spices and herbs
Cook this with the app: pantry check, scaling, and the assistant.