Put the vinegar and water in a stone or crockery vessel, with the garlic, parsley, cloves, thyme, bay-leaves, nutmeg, carrots, onions, salt, and pepper-corns. Stir and mix the whole well, and it is ready for use.
Pieces of mutton, beef, pork, venison, and bear-meat, may be soaked in one of the above preparations from four to six days before cooking them. A piece of tough meat will be more tender and juicy after being soaked.
More or less may be made, according to the size of the piece of meat.