If poultry is injured before you are aware of it, wash it very
thoroughly in pearlash and water, and sprinkle pepper inside when you
cook it. Some people hang up poultry with a muslin bag of charcoal
inside. It is a good plan to singe injured poultry over lighted
charcoal, and to hold a piece of lighted charcoal inside, a few
minutes.
Many people parboil the liver and gizzard, and cut it up very fine, to
be put into the gravy, while the fowls are cooking; in this case, the
water they are boiled in should be used to make the gravy.
FISH.
Cod has white stripes, and a haddock black stripes; they may be known
apart by this. Haddock is the best for frying; and cod is the best
for boiling, or for a chowder. A thin tail is a sign of a poor fish;
always choose a thick fish. When you are buying mackerel, pinch the
belly to ascertain whether it is good. If it gives under your finger,
like a bladder half filled with wind, the fish is poor; if it feels
hard like butter, the fish is good. It is cheaper to buy one large
mackerel for ninepence, than two for four pence half-penny each.
Fish should not be put in to fry until the fat is boiling hot; it is
very necessary to observe this.
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