235. COLD MARINADE, OR PICKLE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
marinade base
Instructions (6)
  1. Take a large earthen vessel capable of containing whatever joint is intended to be marinaded or pickled.
  2. Cut into it any that slices or threads, four carrots and as many onions.
  3. Add to these, cloves, mace, peppercorns, thyme, bay-leaves and basil, and a handful of salt.
  4. Mix all these together.
  5. Pour in, according to the quantity of marinade that may be required, cold spring water and vinegar in the proportion of two-thirds of the former to one-third of the latter.
  6. Keep the pan (containing the marinade) covered with its lid in a cool place, for the purpose of pickling therein, joints of red deer, roebuck, mountain hares, fillets of mutton or beef, &c.
Original Text
235. COLD MARINADE, OR PICKLE. TAKE a large earthern vessel capable of containing whatever joint is intended to be marinaded or pickled; then cut into it any that slices or threads, four carrots and as many onions; add to these, cloves, mace, peppercorns, thyme, bay-leaves and basil, and a handful of salt; after having mixed all these together, pour in, according to the quantity of marinade that may be required, cold spring water and vinegar in the proportion of two-thirds of the former to one-third of the latter; keep the pan (containing the marinade) covered with its lid in a cool place, for the purpose of pickling therein, joints of red deer, roebuck, mountain hares, fillets of mutton or beef, &c. In Scotland, this sort of marinade will prove very serviceable, especially in cooking for a shooting party, and when the larders are well supplied with moor and Highland game.
Notes
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