Wednesday, January 11, 2012

Marinade

Cut in slices, four ounces each of carrot and onion, two ounces of turnip, and one ounce of leeks; chop a quarter of an ounce each of parsley and celery, if in season; slice one lemon; add to these one level tablespoonful of salt, one saltspoonful of pepper, six cloves, four allspice, one inch of stick cinnamon, two blades of mace, one gill of oil and one of vinegar, half a pint of red wine, and one pint of water. Mix all these ingredients thoroughly, and use the marinade for beef, game, or poultry, always keeping it in a cool place.

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