Recipes > Sauces & Spreads > To Marinate

To Marinate


  • 3 tablespoonfuls of vinegar
  • 2 tablespoonfuls of oil
  • 1 teaspoonful of salt
  • 1/4 teaspoonful of pepper
  • 1 bay-leaf
  • 1 teaspoonful onion juice
  • 1 sprig of parsley


Make a mixture in the proportion of three tablespoonfuls of vinegar to two of oil, the salt, pepper, bay-leaf, onion juice, and parsley. Put it on a flat dish and lay any cooked or raw meat in the marinade for an hour or more before using, turning the pieces often. Enough flavor is absorbed to much improve meats or fish to be used for salads, fish to be fried or boiled, and other cases given in receipts. The onion juice may be omitted if desired.


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The Century Cook Book (1901).

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