3.  The liver must be prepared apart from the meat.  It must be cut open in both directions, washed in cold water, and broiled over the fire, and salted while it is broiling.  It should be seared on all sides.  Water must then be poured over it, to wash the blood away.  It may then be used in any manner, as the heat has drawn out the blood.  Small steaks and chops may be kashered in the same way.

4.  The heart must be cut open, lengthwise, and the tip removed before being soaked, so that the blood may flow out.  The lungs likewise must be cut open before being soaked.  Milt must have veins removed.

5.  The head and feet may be kashered with the hair or skin adhering to them.  The head should, however, be cut open, the brain taken out, and kashered separately.

6.  To kasher suet or fat for clarifying, remove skin, and proceed as with meat.

7.  Joints from hind-quarters must not be used, until they have been “porged,” which means that all veins of blood, forbidden fat, and prohibited sinew have been removed.  In New York City no hind-quarter meat is used by orthodox Jews.

8.  All poultry must be drawn, and the inside removed before putting in water.

Cut the head off and cut the skin along the neck; find the vein which lies between the tendons, and trace it as far back as possible; at the back of the neck it divides into two branches, and these must be removed.

Cut off the tips of the wings and the claws of the feet.  Proceed as with meat, first cutting open the heart and the liver.  Eggs found inside of poultry, with or without shells, must be soaked and when salted be placed in such a position that the blood from the meat does not flow upon them.  Such eggs may not be eaten with milk foods.

In conducting a kosher kitchen care must be taken not to mix meat and milk, or meat and butter at the same meal.

The utensils used in the cooking and serving of meat dishes may not be used for milk dishes.  They should never be mixed.

Only soaps and scouring powders which contain no animal fat are permitted to be used in washing utensils.  Kosher soap, made according to directions for making hard soap, may be used in washing meat dishes and utensils.

To follow the spirit as well as the letter of the dietary laws, scrupulous cleanliness should always be observed in the storing, handling and serving of food.

It is very necessary to keep the hands clean, the flours and cereals clean, the ice-box clean, and the pots and pans clean.

CONTENTS

PUBLISHERS’ NOTE
PREFACE
REMARKS
RULES FOR KASHERING
APPETIZERS
SANDWICHES
SOUPS
GARNISHES AND DUMPLINGS FOR SOUPS
FISH
SAUCES FOR FISH AND VEGETABLES
SAUCES FOR MEATS
FRYING
ENTREES
MEATS
POULTRY
STUFFINGS FOR MEAT AND POULTRY
VEGETABLES
TIME TABLE FOR COOKING