Recipes > Sauces & Spreads > Marinade

Marinade

Ingredients

  • 4 ounces of carrot
  • 4 ounces of onion
  • 2 ounces of turnip
  • 1 ounce of leeks
  • 1/4 ounce of parsley
  • 1/4 ounce of celery
  • 1 lemon
  • 1 level tablespoonful of salt
  • 1 saltspoonful of pepper
  • 6 cloves
  • 4 allspice
  • 1 inch of stick cinnamon
  • 2 blades of mace
  • 1 gill of oil
  • 1 gill of vinegar
  • 1/2 pint of red wine
  • 1 pint of water

Instructions

Cut in slices, the carrot and onion, turnip, and leeks; chop the parsley and celery, if in season; slice the lemon; add to these the salt, pepper, cloves, allspice, cinnamon, mace, oil and vinegar, red wine, and water. Mix all these ingredients thoroughly, and use the marinade for beef, game, or poultry, always keeping it in a cool place.

Print

Print recipe/article only

Source

The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877).


comments powered by Disqus