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Marinade

This is a French culinary term which signifies a brine, in which fish, flesh, or fowl may be soaked for a while before cooking them. By doing this a considerable addition is made to the flavor of the article marinaded. Marinades may be either cooked or raw, the former being used either hot or cold. Stew together a finely-sliced onion and four parsley roots, adding one pint of vinegar and four quarts of fresh water; also a quarter of a bunch of thyme, six bay leaves, twenty-four whole peppers, and twelve cloves. Cook these for thirty minutes on a brisk fire, then put them in a stone jar and keep them in a cool place for use.