Marinating the Epicurean Way

To marinate means to pickle, that is, add salt, pepper, oil, and acid to salad ingredients and allow to stand until well seasoned.

All cooked vegetables or meat salads should be marinated before serving. Any salad dressing may be used.to marinate a salad but French dressing is most often used. This marinating liquid is called a marinade.

The marinade must be carefully drained off before a mayonnaise or boiled dressing is added, lest it thin the dressing.

MARINADE (GOUFFE)

(To marinate beep a la mode, breast of mutton, chops, etc.)

• 1 pound of raw ham, half lean, half fat, cut in pieces; put into a frying pan with—
• 4 bay leaves.
• 6 ounces of carrots.
• 1 sprig of thyme.
• 2 ounces of parsley.
• 6 ounces of onions (2 small onions).
• 2 cloves of garlic.
• 6 ounces of butter. (3-4 a cup of oil may be used).
  

Cook together, stirring, meanwhile, to prevent burning; then add two quarts, each, of water and vinegar; let boil about two minutes; add three ounces (about one-third a cup) of salt and one ounce (two tablespoonfuls) of pepper, and store in fruit jars.

COOKED MARINADE (Marinade Cuite),

Mince one pound of carrots, as much onions and half a pound of celery root; fry all these vegetables in a quarter of a pound of lard without letting them attain color, and moisten with two quarts of vinegar and one quart of water or more according to the strength of the vinegar.

Add an ounce of parsley leaves, three bayleaves and as much thyme, half an ounce of basil, garlic, cloves, a bit of mace, a tablespoonful of crushed whole peppers and the same quantity of allspice, and some salt.

Boil the whole for half an hour, put it aside to get cold and use this marinade for marinating Venison, mutton, hare, etc.

RAW MARINADE (Marinade Crue)

There are two kinds of raw marinade; the first one is made of oil, minced onions, branches of parsley, thyme, bayleaf, slices of lemon, salt, mignonette, garlic and basil. The second one is made of two quarts of vinegar, four quarts of water, minced carrots and onions, bayleaf, a clove of garlic, thyme, basil, mace, whole peppers and sprigs of parsley.