1 quart of water. 2 tablespoonfuls of butter. 1 pint of vinegar. 6 sprigs of parsley. 2 1/2 tablespoonfuls of salt. 1 tablespoonful of mixed herbs. 1 tablespoonful of peppercorns. 2 onions, sliced. A blade of mace. 1 carrot sliced.

Put all the ingredients over the fire; let boil up once, then simmer gently half an hour. Use at once, or strain, and store in fruit jars for future use. In practice let the meat stand in the marinade one to four days, according to the season of the year, turning the same in the liquid occasionally.