266a The Keeping of Marinades

Method

When a marinade has to be kept for a lengthy period, especially during hot weather, it is recommended that 2–3 g of boric acid be added to the recipes given. The marinade should be boiled every day during the summer weather and every 4 to 5 days in winter: it should be replenished after each boiling with 2 dl (7 fl oz or ⅞ U.S. cup) of the appropriate wine and 1 dl (3½ fl oz or ½ U.S. cup) vinegar.

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