Cold Marinade Pickle is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic marinade pickle of water, vinegar, vegetables, spices and herbs typically used for roebuck, mutton, goat and beef prior to boiling or roasting the meat. The full recipe is presented here and I hope you enjoy this classic British version of: Cold Marinade Pickle.
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This is a classic recipe for a Victorian version of Cold Marinade Pickle that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 299.—COLD MARINADE PICKLE.
To a quart of water add a pint of vinegar, cloves, mace, peppercorns, and a little salt, thinly sliced onion, carrot, celery, parsley, bay-leaves and thyme, and use this marinade for pickling roebuck, or mutton, or beef, roebuck fashion.
Modern Redaction
Ingredients:
4l water
600ml vinegar
6 cloves
2 blades of mace
1 tbsp black peppercorns
1 tbsp salt
1 onion, thinly sliced
1 carrot, thinly sliced
2 celery sticks, thinly sliced
1 bunch of parsley, roughly chopped
2 bayleaves
1 tbsp fresh thyme
Method:
Combine all the ingredients in a non-reactive bowl and add the meat (roebuck, mutton, goat or beef), ensuring it's covered with the liquid.
Cover the bowl with clingfilm then set aside in the refrigerator for at least 48 hours to marinade before boiling or roasting the meat.
