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Marinade for Game

Pour into a saucepan the contents of one bottle of wine (white), one pint of vinegar, one quart of water, one handful of peppercorns, four bay leaves, a few lumps of sugar, a slice or two of carrot and onion, and a root of parsley; boil up well, turn the marinade into an earthern pan, and it is ready for use. All large game should be marinaded for at least two days before cooking, and should be turned in it once or twice each day.