| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Toronto |
Info, Offal, Pork |
4 |
Servings |
INGREDIENTS
INSTRUCTIONS
Remove any hairs on heads, feet, tails, ears or snouts by singeing
over an open flame or plucking. Scrub well (using a vegetable brush if
desired) and then sprinkle with salt, rubbing it into the skin. Rinse
well with cool water; pat dry Remove any excess fat. Poultry feet
(chicken, duck or turkey) must be stripped of their outer scaly skin;
plunge them in boiling water for 1 minute, as you would do before
peeling tomatoes. Proceed with recipe. Step II: Parboiling Parboil in
salted water (1 teaspoon salt for each quart water) for 5 minutes.
Drain, discarding water. This step serves the propose of ridding the
meat of running blood as well as clinging meat, fat or bone residue,
thereby adding clarity to sauces. Source: Allen, Jana, and Margaret
Gin (1974) Innards and Other Variety Meats. San Francisco: 101
Productions. Collected by Bert Christensen Toronto, Ontario
rosewood@interlog.com http://www.interlog.com/~rosewood
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