Recipes > Sauces & Spreads > Cold Marinade

Cold Marinade


  • 1 bouquet of sweet herbs
  • juice of 1/2 lemon
  • 2 tablespoonfuls of oil
  • 6 tablespoonfuls of vinegar
  • 1 tablespoonful of onion juice
  • speck of cayenne
  • 1 teaspoonful of salt
  • 1/4 teaspoonful of pepper
  • 1/10 teaspoonful of ground clove


Mix all together. Sprinkle on the meat or fish, which should stand ten or twelve hours. This is particularly for fish, chops, steaks and cutlets which are to be either fried or broiled. Any of the flavorings that are not liked may be omitted. When cooked meats or fish are sprinkled with salt, pepper and vinegar, as for salads, they are said to be marinated.


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Miss Parloa's New Cook Book.

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