Gramma's Herb Marinade

Florence, Upstate NY


 
Ingredients:

3/4 cup red wine vinegar
3 Tablespoons worcestershire
3 Tablespoons oil
1/2 teaspoon each : garlic, sage, and season salt
1 teaspoon each: thyme, parsley, and marjoram
Directions:
Mix thoroughly and refrigerate 12 to 48 hours. Strain through a fine strainer or cheese cloth. That's all, now it is ready to use.

Hints:
This is especially good with poultry. If one desires a stronger taste the herbs (saved from the marinade) can be rubbed on the outside of the poultry before baking. I remove the skin and it still turns out very tender and juicy.