265 Cooked Marinade for Mutton prepared en Chamois

Ingredients

Flavouring Ingredients

Liquid

  • litres (2⅝ pt or U.S. cups) good quality red wine
  • 3 dl (½ pt or U.S. cups) vinegar
  • dl (9 fl oz or 1⅛ U.S. cup) oil

Method

As for the Marinade for Mutton en Chevreuil.

When this Marinade is made using good quality wine vinegar the proportion of liquids may be:

1 litre 2 dl (2 pt 2 fl oz or U.S. cups) good quality red wine, 6 dl (1 pt or 2⅝ U.S. cups) wine vinegar and dl (9 fl oz or 1⅛ U.S. cups) oil.

The amount of vinegar used may be altered according to the degree of acidity of the wine.