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Marinade

A marinade is a sort of flavoured pickle in which fish and meat are soaked for a while before being cooked. Sometimes the liquor and seasoning are boiled together, and allowed to go cold before being used. The marinade can then be employed again and again, if it be boiled occasionally. When a small quantity only is required, the marinade is used raw. Cooked Marinade.--Fry two onions, two carrots, two bay-leaves, three shallots, a bunch of parsley, a sprig of thyme, and a clove of garlic in three ounces of butter. Pour on one quart of water, and one quart of vinegar, and boil for three minutes. Add pepper and salt, and store for use. Raw Marinade (for small portions of food, such as fillets of fish, and slices of poultry).--Put a bunch of herbs and a sliced onion with a little pepper and salt into a dish; pour on them a gill of vinegar and a table-spoonful of oil.