Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Wine, dry |
| 2 cups | Vinegar, white |
| 6 \N | Bay leaves |
| 12 \N | Cloves, whole |
| 1 tablespoon | Peppercorns, black, whole |
| 1 \N | Onion, large, sliced |
Combine ingredients and place meat in a bowl. Pour marinade over meat and cover for from 2 hours to 48 hours (refrigerate if cooking is not planned same day). Turn meat several times. Save marinade as basting sauce, repeat use, gravy flavoring or soup additive. You should judge meat tenderness and flavor to decide how long to marinade. Hugg's Note: If meat is badly bloodied, add 2 Tbsp salt and increase vinegar by 1 C. Recipe date: 01/15/63