A Dutch Fricandelle - Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints

A Dutch Fricandelle -  Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints A DUTCH FRICANDE...

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Showing posts with label poultry. Show all posts
Showing posts with label poultry. Show all posts

Jewish Regulations For Koshering Meat And Poultry - Useful Cooking And Housekeeping Tips And Hacks - The Economical Jewish Cook

Jewish Regulations For Koshering Meat And Poultry - Useful Cooking And Housekeeping Tips And Hacks - The Economical Jewish Cook

Leviticus, ch. xvii. 10, 11:—“And whatsoever man there be of the house of Israel, or of the strangers that sojourn among you, that eateth any manner of blood; I will even set my face against that soul that eateth blood, and will cut him off from among his people. For the life of the flesh is in the blood.”

When purchasing meat, care must be taken to see that all veins of blood, forbidden fat, and the prohibited sinew have been removed. It is the custom in London to affix a label marked “Porged” on joints from the hind-quarters, which have been prepared in accordance with our ordinances.


Jewish Regulations For Koshering Meat And Poultry - Useful Cooking And Housekeeping Tips And Hacks - The Economical Jewish Cook





The following are the Jewish regulations for koshering meat and poultry:—

The meat is put into a pan, specially reserved for the purpose, and is then entirely covered with cold water, and left in it for half-an-hour. Before removing the meat from the water, every clot of blood must be washed off. 

It should then be put upon the salting board (a wooden board perforated with holes), or a basket lid, placed in a slanting position, so that the water may run off. Finely powdered salt is then sprinkled profusely over every part of the meat. 

The meat must remain in salt for one hour. It is then removed, held over a sink or pan, and well rinsed with cold water three times, so that all the salt is washed off. Then it is placed in a clean cloth, and thoroughly dried.



Jewish Regulations For Koshering Meat And Poultry - Useful Cooking And Housekeeping Tips And Hacks - The Economical Jewish Cook



The heart and the lungs must be cut open before being soaked, so that the blood may flow out. The liver must be prepared apart from other meat. 
It must be cut open, washed in cold water, fried over the fire on a shovel, and, whilst frying, it must be salted. When fried the blood must be well washed from it.

The head and feet of an animal may be koshered with the hair or skin adhering thereto. 
The head should, however, be cut open, the brain removed and koshered separately. 
The ends of the claws and hoofs must be cut off before the feet are koshered.

Poultry is koshered in the same way as meat, taking care that previous to the soaking in water the whole of the inside be completely removed.


Jewish Regulations For Koshering Meat And Poultry - Useful Cooking And Housekeeping Tips And Hacks - The Economical Jewish Cook






Jewish Regulations For Koshering Meat And Poultry - Useful Cooking And Housekeeping Tips And Hacks - The Economical Jewish Cook





Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen