To Prepare Meats and Fowls for Cooking
From Magnet users cook book, 1920
Serves 1
Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 78. The excerpt below is the record exactly as published.
TO PREPARE MEATS AND FOWLS FOR COOKING. When there is considerable blood in fresh meat that you wish to extract, and when fowls ‘are dressed and prepared ready to cook, cover well with salt and let stand several hours or overnight; when ready to cook, rinse in fresh; cold water
Cook this with the app: pantry check, scaling, and the assistant.