|
|
HINTS IN COOKING MEATS AND FISH. -Boiled Meats. -3
Putid, or Ill-Smelling Meats, Poultry Pish, Butter, etc. to Correct: Permanganate of potash, 1 oz.; water that has been boiled and become cold. 1 qt. Directions: Put into a bottle, cork, and shake well, to dissolve the permanganate, and it is ready for use. Put from a teaspoon to a tablespoonful of this (according to the size of the piece of meat), into sufficient cold water to cover the meat in a suitable sized jar or crock; stir with a stick (as it stains the hand or clothing); then put in the meat, chicken, duck, or fish, as the case may be, washing every part thoroughly and letting it remain ten minutes in the water; then rinse thoroughly which will remove all " taint" or ill-smell
For Butter. —Slice it off thin, wash carefully in the same strength, rinse nicely in pure water, then mold again, wrap in muslin, and cover with nice brine.
|
|
|
|
|
|
