The encyclopaedia of practical cookery

1 pinch each of ground mace and mignonette pepper, two cloves of garlic, and 8oz. of butter. Stir these well with a wooden spoon over a gentle fire, and as soon as they begin to colour pour in 1 break fast- cupful of vinegar and lqt. of beef stock or water slightly salted ; simmer gently for an hour, strain through a cloth, and it is ready for use. It must be quite cold before the beef or mutton is put into it to marinade ; it may also be used as stock for boiling fish. Marinade for Beef, Venison, and Game. —Cut six large onions and carrots into slices, put them into a basin with a few sprigs of parsley, a little each of thyme and basil, four bay-leaves, two cloves of garlic, 1 table-spoonful each of ground pepper and mace, and 1 good pinch of salt ; pour over 4 pints of vinegar and double the quantity of cold water, and it is ready for use. Leave the meat in it For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads. 9J2 Marinade —continued. for seven or eight days. Should it be wished to marinade the article in the course of only a day or two, another pint of vinegar must be added. Marinade for Collared Meats. —Prepare a very thin oatmeal gruel, season with salt and pepper, and add a little port wine, say 1 wineglassful to each pint of the gruel. Put all into a saucepan, boil for half-an-hour, turn out, let it get cold, and it is then ready for soaking any collared meats. Marinade for Fish. — (1) Finely chop two carrots, three onions, six shallots, and a clove of garlic, put them all into a saucepan, add a bunch each of sweet herbs and parsley, and a little butter, let them cook slowly (sweat) over the lire for a few minutes, then pour in 2 pints of cider or any white wine, the former for preference, and boil for two or three minutes ; next add two dozen peppercorns and an equal quantity of allspice, two or three cloves, and 1 handful of salt, set the saucepan at the side of the fire, and simmer gently for an-hour-and-a-half. Strain, and the Marinade is ready for use. It is generally employed for the purpose of boiling fish, to which it gives a very pleasant flavour. It will last for some time and can be used on several occasions, taking care to strain it after the fish has been boiled and taken out. Any fish, especially small fresh-water fish, will have the advantage if boiled in this of their bones being softened and thus making them more agreeable in eating. (2) Proceed as for No. 1, substituting for the cider or wine lqt. of table or small beer, and 1 wineglassful each of ketchup, essence of anchovies, and soy. (3) The same as for No. 2, adding 1 pint of vinegar and a little each of chives, thyme, fennel, and bay-leaves. (4) Take a fish-kettle that will suit the size of the fish to be boiled and pour in enough water and white wine (using two parts of the former to one of the latter) to cover the fish when put in. Add a large lump of butter, pepper and salt, two or three cloves, a bunch of sweet herbs, and a few stewed onions and carrots, set the pan on the side of the fire, and simmer the contents gently for fifteen or twenty minutes ; strain the liquor, leave it till cold, and then it is ready for use. After the fish is boiled in this, it should be served with anchovy sauce with a squeeze of lemon in it.