A guide to modern cookery

2 bay leaves. _Preparation._—Heat one-half pint of oil in a stewpan, add the carrots and onions, and fry them while stirring frequently. When they begin to brown add the shallots, the garlic, and the faggot, then one pint of vinegar, two bottles of white wine, and three quarts of water. Cook this _marinade_ for twenty minutes, and add a further two oz. of salt, one-half oz. of peppercorns, and four oz. of brown sugar. Ten minutes afterwards pass it through a strainer and let it cool before inserting the meats. N.B.—In summer the _marinade_ very often decomposes, because of the blood contained by the meat under treatment in it. The only means of averting this is to boil the _marinade_ every two or three days at least. 169—RAW MARINADE FOR BUTCHER’S MEAT OR VENISON This _marinade_ is prepared immediately before using. The meat to be treated is first salted and peppered on all sides, then it is put in a receptacle just large enough to hold it, and laid therein on a litter of aromatics, including minced carrots and onions, a few chopped shallots, parsley stalks, thyme, and bay in proportion to the rest. Now sprinkle the meat copiously with oil and half as much vinegar; cover the dish with oil-paper, and put it somewhere in the cool. Remember to turn the meat over three or four times a day, covering it each time with a layer of vegetables. This _marinade_ is very active, and is admirably suited to all butcher’s meat and venison, provided these be not allowed to remain in it for too long a time. It is very difficult to say how long the meat must stay in these _marinades_; the time varies according to the size and quality of the joints, and the taste of the consumer, &c. All that can be said is that three hours should be sufficient to _marinade_ a cutlet or escalope of roebuck, and that for big joints such as saddle or leg the time should not exceed four days. 170—MARINADE FOR MUTTON, ROEBUCK-STYLE This is exactly the same as cooked