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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