Classic Culinary Arts:

Cold Marinade Recipe

Cold Marinade Recipe, part of the classic American culinary arts. Pieces such as Cold Marinade Recipe are classics from nineteenth century America, with old-fashioned ingredients, cooking techniques, and cooking utensils. Even the instructions and terminology are original, so you'll get a taste of classic culinary arts by just reading them. And these free recipes and techniques are yours to use and share as you'd like.

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Cold Marinade Recipe

A bouquet of sweet herbs, the juice of half a lemon, two table- spoonfuls of oil, six of vinegar, one of onion juice, a speck of cayenne, one teaspoonful of salt, one-fourth of a teaspoonful of pepper, one-tenth of a teaspoonful of ground clove. Mix all together. Sprinkle on the meat or fish, which should stand ten or twelve hours. This is particularly for fish, chops, steaks and cutlets which are to be either fried or broiled. Any of the flavorings that are not liked may be omitted. When cooked meats or fish are sprinkled with salt, pepper and vinegar, as for salads, they are said to be marinated.