Cooked Marinade

Mince one pound of carrots, as much onions and half a pound of celery root; fry all these vegetables in a quarter of a pound of lard without letting them attain color, and moisten with two quarts of vinegar and one quart of water or more according to the strength of the vinegar. Add an ounce of parsley leaves, three bayleaves and as much thyme, half an ounce of basil, garlic, cloves, a bit of mace, a tablespoonful of crushed whole peppers and the same quantity of allspice, and some salt. Boil the whole for half an hour, put it aside to get cold and use this marinade for marinating venison, mutton, hare, etc.