INGREDIENTS

INSTRUCTIONS

One or both of these first two steps is required in all the recipes
that follow.  Step I: Cleaning  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.
All these recipes are from "Innards and Other Variety Meats".  Jana
Allen and Margret Gin.  101 Productions.  San Francisco, 1974.  Posted
by Stephen Ceideberg; June 9 1992.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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