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Updated: June 29, 2025
*To Marinate.* Take one part of oil and three of vinegar, with pepper and salt for taste; stir them into the meat, and let it stand a couple of hours; drain off any of the marinade which has not been absorbed before combining the meat with the other parts of the salad. Use only enough marinade to season the meat or fish.
Beat up the yolks of two raw eggs, add a teaspoonful of French mustard, and by degrees, half of the marinade, to make a smooth sauce, which serve with the fish.
Putting on his boots and his dressing-gown, Pavel Vassilitch, crumpled and frowning from sleepiness, comes out of his bedroom into the dining-room; on his entrance another cat, engaged in sniffing a marinade of fish in the window, jumps down to the floor, and hides behind the cupboard. "Who asked you to sniff that!" he says angrily, covering the fish with a sheet of newspaper.
Take from marinade, wipe, and lay in air, return the marinade to the fire, boil up, skim well, then add enough plain brine to fully cover the hams, skim again, cool and pour over, first scalding out the containing vessel.
Then put it into a deep pot just large enough to hold it, together with the marinade, and turn it occasionally over the fire until it is nicely browned; cover it with hot stock or water, and simmer it gently four hours.
116. =Beef á la Mode Jardiniere.= Daube a seven pound piece of round of beef, by inserting, with the grain, pieces of larding pork, cut as long as the meat is thick, and about half an inch square, setting the strips of pork about two inches apart; this can be done either with a large larding needle, called a sonde, or by first making a hole with the carving-knife steel, and then thrusting the pork in with the fingers; lay the beef in a deep bowl containing the marinade, or pickle, given in receipt No. 117, and let it stand from two to ten days in a cool place, turning it over every day.
117. =Marinade.= Cut in slices, four ounces each of carrot and onion, two ounces of turnip, and one ounce of leeks; chop a quarter of an ounce each of parsley and celery, if in season; slice one lemon; add to these one level tablespoonful of salt, one saltspoonful of pepper, six cloves, four allspice, one inch of stick cinnamon, two blades of mace, one gill of oil and one of vinegar, half a pint of red wine, and one pint of water.
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