Marinading

If the meat is of rather poor quality or the bird shows signs of age, or you think the flavour of some river fish would be improved by immersing it for some hours in a preparation of wine and aromatic vegetables, this does not substantially alter the method of braising. The vegetables for the marinade should include thickly sliced onions and carrots, in the proportion of one ounce of each to one pound of meat, with four ounces of bacon skin, a clove of garlic, and a bouquet of herbs. The meat (whether larded or not) is seasoned with salt, pepper, and spices, placed on some of the vegetables in an earthenware vessel, covered with the rest, and wine poured over, ¼ pint being allowed per pound of meat. The meat should be left in the marinade for about six hours, and should be turned about three or four times in it, the vegetables being replaced on top of the meat, after turning.