A Poetical Cook-Book

A Poetical Cook-Book

Book Excerpt
ave ready a large saucepan of boiling water, put the birds in it, and let them remain five minutes, moving it, that it may go through them. When all are finished, hang them by the heads in a cold place; when drained, pepper the inside and necks; when to be roasted, wash, to take off the pepper. The most delicate birds, even grouse, may be kept this way, if not putrid.
Birds that live by suction, &c., bear being high: it is probable that the heat might cause them to taint more, as a free passage for the scalding water could not be obtained.

Fresh-water fish has often a muddy taste, to take off which, soak it in strong salt and water; or, if of a size to bear it, give it a scald in the same, after extremely good cleaning and washing.

In the following, and indeed all other receipts, though the quantities may be as accurately set down as possible, yet much must be left to the discretion of the persons who use them.

The different taste of people requires more or less of the flavor o

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