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Classic
Cook Books
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page 175
hours, or washing it in vinegar is good, some hours before it is cooked; you
must wash it well in cold water several times; if it lays all night in sour
milk, or salt and vinegar, it should be put in soak early in the morning in cold
water. In very hot weather, when you have fresh meat, fowls, or fish left at
dinner, sprinkle them with strong vinegar, salt and pepper; warm this up the
next day, either as a fry or stew; the vinegar will evaporate, and not injure
the taste. Cold rock fish is good, seasoned with salt, pepper and vinegar, to
use as a relish for breakfast or tea.
To Keep Meat Fresh.
Where persons live a distance from market, and have no fresh meat but what they
kill, it is important to know how to keep it fresh. In winter, if it is hung up
in an out-house, it will keep very well for six weeks, or more; when it has once
frozen, it is safe till a thaw comes on, when rub it with salt. In the summer,
if you have an ice-house, you can keep it without trouble. If rubbed with salt,
and pinned in a cloth, it will keep in the cellar two days; or by lowering it
down your well, attached to a rope, and changing the cloth every other day, it
will keep good a week in hot weather.
To Put up Herring and Shad.
Those that put up their own fish should be careful to have the barrels tight and
well cleaned; if the pickle leaks from them, they are liable to spoil. Scale the
fish and wash them, as it will save much time; when you prepare them for
cooking, take out the gills, but leave on the heads of herrings.
The heads should be taken off the shad, and split them down the back; put a
layer of fish, then a layer
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