Chapter VI · The Court-bouillons and the Marinades · No. 170
Built upon: No. 168Cooked Marinade for Venison
170—Marinade for Mutton, Roebuck-style
This is exactly the same as cooked marinade, No. 168, Cooked Marinade for Venison. 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.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 170, p. 68. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →