140. Marinade Stock, raw—for six persons.
—Finely slice one medium-sized, sound, peeled onion, place it in an earthen crock, with three slices of lemon, two bay-leaves, twelve whole peppers, four cloves, three whole mace, and three sprigs of parsley roots. Add to these two tablespoonfuls of sweet oil, a cupful of vinegar, and a pinch of salt. Place the meat or fish in this, and leave it to souse as long as necessary, or about six hours.
141. Meat Glaze—Glace de Viande.
—As this meat glaze, when properly made, will keep in perfect condition for any length of time, I would advise that half a pint be made at a time, in the following manner. Place in a large saucepan ten quarts of white broth ([No. 99]), or nine quarts of consommé ([No. 100]), and reduce it on a moderate fire for fully four hours, at which time it should be reduced to half a pint. Transfer it in a stone jar or bowl; put a cover on, and keep in a cool place for general use.
142. Court Bouillon.
—Cut up one good-sized, peeled and well-washed carrot, with a sound onion, and half a bunch of parsley roots, also cut up; brown them in a glassful of white or red wine, according to the fish; add to it any well-washed pieces of fish-heads and a pint of water. Season with half a pinch each of salt and pepper. Boil well for five minutes; let cool; strain through a napkin or a sieve into a jar, and use when needed. Always avoid straining anything acid into tin or copper vessels—to prevent blackening.
143. Cooked Fine Herbs.
—Chop up one sound onion and two well-peeled shallots; brown them in a saucepan with one ounce of butter, for five minutes, then add double the quantity of finely minced mushrooms and a grain of garlic; season with half a tablespoonful of salt and a teaspoonful of pepper, and finish with a tablespoonful of chopped parsley. Cook ten minutes longer, and then let it cool.
144. Raw Fine Herbs.
—Chop separately, half an onion, two shallots, two sprigs of parsley, four hairs of chives, and the same of chervil; mix thoroughly before using.