MARINATING MEAT.
To marinate a piece of meat is to soak it in a mixture of oil and vinegar, with various seasonings, for some time before rooking it. This nvikes the meat, tender and improves its flavour. Two tablespoonfuls of oil to one of vinegar are the usual. proportions for an ordinary marinade, together with some thinlv-sliced onion for shallot) and carrot, n little lemon rind, savoury herbs and seasoning of salt and popper.
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Bibliographic details
New Zealand Herald, Volume LXIII, Issue 19328, 15 May 1926, Page 6 (Supplement)
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74MARINATING MEAT. New Zealand Herald, Volume LXIII, Issue 19328, 15 May 1926, Page 6 (Supplement)
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