The Grocer’s Encyclopedia

Artemas Ward’s Encyclopedia of Foods and Beverages — New York, 1911

MARINADE

pickle liquid, generally flavored, as with aromatic herbs, spices, etc. The term is best applied to vinegar and lemon pickle, but is also extended to brine.

added by the pass

Recipes that use marinade

59 dishes across the Historical Foodie library call for marinade.

The Epicurean · 58

No. 1134 Cisco, Castillane Sauce Cisco a la Sauce Castillane
No. 114 Cooked Marinade Marinade Cuite
No. 115 Raw Marinade Marinade Crue
No. 1162 Grouper a la Franklyn Grouper a la Franklyn
No. 1212 Pickerel, Tomato Andalouse Sauce Brocheton, Sauce Tomate Andalouse
No. 1241 Salmon, French Style Saumon a la Francaise
No. 1245 Salmon Marinade Sauce Saumon a la Sauce Marinade
No. 1293 Trout a la Hussarde Truites a la Hussarde
No. 1330 Ribs of Beef a l'Hindostan Cotes de Boeuf a l'Indostan
No. 1348 Middle Short Loin a la Norwood Aloyau a la Norwood
No. 1388 Grenadins of Tenderloin As Venison, Poivrade Sauce Grenadins de Filet de Boeuf en Chevreuil, Sauce Poivrade
No. 1413 Noisettes of Tenderloin of Beef a la Fleurette Noisettes de Filet de Boeuf a la Fleurette
No. 1442 Tenderloin of Beef a la Bareda—Whole Filet de Boeuf a la Bareda--Entier
No. 1443 Tenderloin of Beef a la Bayonnaise—Whole Filet de Boeuf a la Bayonnaise--Entier
No. 1452 Tenderloin of Beef a la Melinet—Whole Filet de Boeuf a la Melinet--Entier
No. 1460 Tenderloin of Beef a la Travers—Whole Filet de Boeuf a la Travers--Entier
No. 1597 Mutton Cutlets a la Savary Cotelettes de Mouton a la Savary
No. 1602 Mutton Cutlets with Chiccory, Truffles or Fried Potatoes Cotelettes de Mouton a la Chicoree, aux Truffes ou aux Pommes Frites
No. 1604 Mutton Cutlets with Marinade Cotelettes de Mouton a la Marinade
No. 1609 Fillets of Mutton Grenadins, Poivrade Sauce Filets de Mouton Grenadins, Sauce Poivrade
No. 1610 Noisettes of Mutton, Glazed Noisettes de Mouton Glacees
No. 1626 Leg of Mutton a la Reglain Gigot de Mouton a la Reglain
No. 1651 Shoulder of Mutton, Marinated with Cream Sauce Epaule de Mouton Marinee Sauce a la Creme
No. 1697 Lamb Haslets Marinated Fraissure d'Agneau a la Marinade
No. 1722 Minion Fillets of Lamb a la Lefort Filets Mignons d'Agneau a la Lefort
No. 1723 Minion Fillets of Lamb As Venison Filets Mignons d'Agneau en Chevreuil
No. 1755 Stewed Lamb, Navarin Ragout d'Agneau Navarin
No. 1787 Ham a la Benedict or with Jardiniere Roasted Jambon Roti a la Benedict ou a la Jardiniere
No. 1789 Ham, Roasted on the Spit, Madeira Sauce, or Marinated and Roasted, White Wine Sauce Jambon Roti a la Broche Sauce Madere, ou Marine Roti au Four a la Sauce au Vin Blanc
No. 1800 Rack of Pork with Stuffed Peppers Carre de Porc aux Piments Farcis
No. 1815 Tenderloin of Pork, Marinated Filet de Porc Marine
No. 1869 Chicken, Marinade Sauce—Fried Poulet Friteau a la Sauce Marinade
No. 1944 Bustard en Daube—Wild Goose Outarde en Daube--Oie Sauvage
No. 2048 Boar (wild Pig) Tenderloins Roasted, Haunch, Robert Sauce, Cutlets Sauted Sanglier (Cochon Sauvage) Cuissot Sauce Robert, Filets Rotis Cotelettes Sautees
No. 2049 Young Wild Boar—Quarter—Garnished with Cutlets and Breasts Marinade Sauce Quartier de Marcassin Garni de Cotelettes et de Poitrines, Sauce Marinade
No. 2050 Boar Saddle and Quarter—Roasted Selles et Quartiers de Sanglier Rotis
No. 2075 Jugged Hare Civet de Lievre
No. 2078 Epigrammes of Young Hares a la Polignac Epigrammes de Leverets a la Poignancy
No. 2137 Young Rabbit a la Celtoise Lapereau a la Celtoise
No. 2141 Wild Rabbit Jugged with Blood Civet de Lapin de Garenne au Sang
No. 2143 Fillets of Young Rabbits a la Bienvenu, Garnished with Croquettes Filets de Lapereaux a la Bienvenu, Garnis de Croquettes
No. 2145 Fillets of Young Rabbits with Currant Sauce Filets de Lapereaux Sauce aux Groseilles
No. 2169 Rack of Venison, Roasted Colbert Sauce Carre de Chevreuil Roti, Sauce Colbert
No. 2170 Venison Cutlets a la Buridan Cotelettes de Chevreuil a la Buridan
No. 2176 Epigrammes of Roebuck, Marinade Sauce with Truffles Epigrammes de Chevreuil, Sauce Marinade aux Truffes
No. 2177 Deer or Roebuck Fillets a la Lorenzo Filets de Daim ou de Chevreuil a la Lorenzo
No. 2178 Roebuck—Haunch or Quarter—a la Bouchard Hanche ou Quartier de Chevreuil a la Bouchard

Cooking in Old Créole Days · 1

Daube Glacée à la Creole de Madame Rouzan, née Olivier Madame Rouzan, née Olivier

… and 11 more recipes use marinade.