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Marinade for Fish

Chop fine two carrots, three onions, six shallots, and a clove of garlic; put them into a saucepan, add a bunch each of sweet herbs and parsley, and a little butter, then let cook slowly over the fire for a few minutes; pour in two pints of cider or any sweet wine, though the former is preferable, and boil for two or three minutes, next add two dozen peppercorns and an equal quantity of allspice, three cloves and a handful of salt. Place 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 flavor. It will last for a long time, and can be used on several occasions, taking care to strain it after the fish has been boiled and removed.