Put three ounces of butter in a saucepan, and set it on the fire; when
melted, add two carrots and two onions sliced, stir now and then till
they begin to turn brown; then add about three pints of warm water, half
a pint of vinegar, one clove of garlic, four sprigs of parsley, one of
thyme, a clove, a bay-leaf, six pepper-corns, a little grated nutmeg,
and salt. Simmer about an hour, strain, and it is ready for use.
_Another._--Put two quarts of vinegar and about ten quarts of water in a
stone or crockery vessel, with four cloves of garlic, a handful of
parsley, six cloves, four stalks of thyme, four bay-leaves, half a
nutmeg grated, three or four carrots, and three or four onions sliced, a
little salt, and two dozen pepper-corns. Stir and mix the whole well,
and it is ready for use.
Pieces of mutton, beef, pork, venison, and bear-meat, may be soaked in
one of the above preparations from four to six days before cooking them.
A piece of tough meat will be more tender and juicy after being soaked.
More or less may be made, according to the size of the piece of meat.