Servings:  2


1 1/2 cups vegetable oil 3/4 cup soy sauce

1/2 cup white wine vinegar

1/3 cup lemon juice

1/4 cup Worcestershire sauce

2 tablespoons ground dry mustard 2 1/4 teaspoons salt

1 tablespoon ground black pepper

1 1/2 tablespoons chopped fresh parsley

2 tablespoons ground cloves


In a quart jar, combine oil, soy sauce, vinegar, lemon juice and Worcestershire sauce. Season with mustard, salt, pepper, parsley and ground cloves. Shake well until it is mixed.

Put meat in a large bowl. Pour marinade over meat and let stand covered 3 days in refrigerator, basting every day.

© Barbara Deitch 2020