This is a French culinary term which signifies a brine, in which fish, flesh, or fowl may be soaked for a while before cooking them. By doing this a considerable addition is made to the flavor of the article marinaded. Marinades may be either cooked or raw, the former being used either hot or cold. Stew together a finely-sliced onion and four parsley roots, adding one pint of vinegar and four quarts of fresh water; also a quarter of a bunch of thyme, six bay leaves, twenty-four whole peppers, and twelve cloves. Cook these for thirty minutes on a brisk fire, then put them in a stone jar and keep them in a cool place for use.

Marinade For Beef

Pour into a stewpan equal quantites of water and vinegar, the quantity depending upon the size of the sirloin to be marinaded, add a few sliced onions and carrots, salt, peppercorns, and a clove of garlic. Place the pan on the fire, boil until all the goodness is extracted from the vegetables, then strain and let it get cold. The meat should be left for fully twenty-four hours to soak.

Marinade For Fish

Chop fine two carrots, three onions, six shallots, and a clove of garlic; put them into a saucepan, add a bunch each of sweet herbs and parsley, and a little butter, then let cook slowly over the fire for a few minutes; pour in two pints of cider or any sweet wine, though the former is preferable, and boil for two or three minutes, next add two dozen peppercorns and an equal quantity of allspice, three cloves and a handful of salt. Place the saucepan at the side of the fire and simmer gently for an hour and a half; strain, and the marinade is ready for use. It is generally employed for the purpose of boilng fish, to which it gives a very pleasant flavor. It will last for a long time, and can be used on several occasions, taking care to strain it after the fish has been boiled and removed.

Marinade For Game

Pour into a saucepan the contents of one bottle of wine (white), one pint of vinegar, one quart of water, one handful of peppercorns, four bay leaves, a few lumps of sugar, a slice or two of carrot and onion, and a root of parsley; boil up well, turn the marinade into an earthern pan, and it is ready for use. All large game should be marinaded for at least two days before cooking, and should be turned in it once or twice each day.