Fowl, to make tender

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (1)
Instructions (4)
  1. Pour down the throat of the fowl, about an hour before you kill it, a spoonful of vinegar, and let it run about again.
  2. When killed, hang it up in the feathers by the legs in a smoky chimney.
  3. Then pluck and dress it.
  4. This method makes fowls very tender.
Original Text
Fowl, to make tender. Pour down the throat of the fowl, about an hour before you kill it, a spoonful of vinegar, and let it run about again. When killed, hang it up in the feathers by the legs in a smoky chimney; then pluck and dress it. This method makes fowls very tender.
Notes
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