DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Herbert Beaver and Edward C. Lowe cookbook, 1765-1939

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Herbert Beaver and Edward C. Lowe cookbook, 1765-1939

Page 62

63 Method of destroying the putrid smell which meat acquires during hot weather  Put meat intended for soup, into a saucepan full of water, scum it when it Boils & then throw into the sauce pan a burning coal, very compact and destitute of smoak leave it there for two minutes and it will have contracted all the smell of the meat and soup.  If your meat is to roast or bake, put it into water till it boils and after having scumm'd it throw in a burning coal as before and at the End of two minutes take out the meat and having wip'd put it on the spit or into the oven.  When fresh buttter has not been salt'd in proper time or when Salt Butter becomes rancid, or musty, after melting and scumming it, dip in a crust of bread well toasted on both sides, and at the end of a minute or two it will lose its bad & taste and the bread become fetid.

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63 Method of destroying the putrid smell which meat acquires during hot weather Put meat intended for soup, into a saucepan full of water, scum it when it Boils & then throw into the sauce pan a burning coal, very compact and destitute of smoak leave it there for two minutes and it will have contracted all the smell of the meat and soup. If your meat is to roast or bake, put it into water till it boils and after having scumm'd it throw in a burning coal as before and at the End of two minutes take out the meat and having wip'd put it on the spit or into the oven. When fresh buttter has not been salt'd in proper time or when Salt Butter becomes rancid, or musty, after melting and scumming it, dip in a crust of bread well toasted on both sides, and at the end of a minute or two it will lose its bad & taste and the bread become fetid.