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, [68] ]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 marinade, No. [168]. There need only be added one oz. of juniper berries, a few sprigs of rosemary, wild thyme, and basil, two extra garlic cloves, and one quart less of water.
[171—MARINADE WITH RED WINE FOR MUTTON]
By substituting red wine for white in the preceding formula—the quantity of the liquid equalling that of the water—and by slightly increasing the quantity of aromatics, an excellent marinade for mutton is obtained, which in summer enables one to preserve meat, otherwise perishable, for some days.
[172—BRINE]
Quantities Required for Fifty Quarts.
56 lbs. of gray salt.
50 quarts of water.