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Marinade for Fish, Economical

An excellent and economical marinade that will serve for several occasions, if boiled, skimmed, and bottled closely after use. Brown together in a stewpan, with a lump of butter, two middle-sized onions, two shallots, a small bit of garlic, and a carrot, all minced, and simmer for two or three hours over a slow fire with a pint and a half of cheap claret or British wine; add a bunch of sweet herbs, parsley, two or three cloves, pounded with a dozen Jamaica peppers, salt, and a pinch of cayenne. Strain for use. Fish to be broiled or fried should be laid in a marinade of oil and minced sweet herbs. Sufficient for one pint.