234. BOILED MARINADE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (15)
Instructions (7)
  1. Cut carrots, onions, and celery into slices and put into a stewpan.
  2. Add parsley, four bay-leaves, thyme, sweet basil, a dozen cloves, a few blades of mace, two cloves of garlic, one pound of raw ham (cut into small square pieces), a tablespoonful of peppercorns, and half a pound of butter.
  3. Stir these ingredients together over the fire until they become lightly browned.
  4. Pour over them a quart of French white wine vinegar, and let the marinade boil quickly for five minutes.
  5. Add two quarts of common stock.
  6. Allow the whole to boil gently for one hour.
  7. Strain it off through a tammy cloth (using considerable pressure), into a kitchen pan, and reserve it for use.
Original Text
234. BOILED MARINADE. CUT into slices, and put into a stewpan, four carrots, the same number of onions and two heads of celery, to which add parsley, four bay-leaves, thyme and sweet basil, a dozen cloves, a few blades of mace, two cloves of garlic, and one pound of raw ham (cut into small square pieces), a tablespoonful of peppercorns, and half a pound of butter. Stir these ingredients together over the fire until they become lightly browned; then pour over them a quart of French white wine vinegar, and let the marinade boil quickly for five minutes, then add two quarts of common stock; allow the whole to boil gently for one hour, strain it off through a tammy cloth (using con- siderable pressure), into a kitchen pan, and reserve it for use. This marinade is used for the purpose of preserving larded beef, mutton, venison, or roebuck, as well as to braize either of these in, when it is wished to dress them à la Chèvreuil or roebuck fashion.
Notes
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