VENISON MARINADE

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Time
Cook: 35 min Total: 35 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (3)
  1. Take four ounces of carrot, eight ounces of onions, a tablespoonful of mixed herbs, fresh or from the bottle, and an ounce of parsley; put these into a stew-pan with one ounce of butter or clarified beef dripping; fry for five minutes, and then add one pint of vinegar, one quart of water, one and a quarter ounce of salt, a half ounce of pepper, and a blade of mace.
  2. Boil up, and then simmer for half an hour; strain, and the preparation can be used or bottled as occasion may demand.
  3. A piece of venison should be kept three or four days in this liquid: see that it is constantly turned.
Original Text
VENISON MARINADE. This preparation is made in the following manner:—Take four ounces of carrot, eight ounces of onions, a tablespoonful of mixed herbs, fresh or from the bottle, and an ounce of parsley; put these into a stew-pan with one ounce of butter or clarified beef dripping; fry for five minutes, and then add one pint of vinegar, one quart of water, one and a quarter ounce of salt, a half ounce of pepper, and a blade of mace. Boil up, and then simmer for half an hour; strain, and the preparation can be used or bottled as occasion may demand. It is a species of pickle. A piece of venison should be kept three or four days in this liquid: see that it is constantly turned.
Notes
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