Monday, 3 December 2012

Northern Anarchist Cookbook VI:

 How to Kosher Meat & Poultry
Meat and poultry should be put in a bowl especially kept for this purpose, entirely covered with cold water and left to soak for 30 minutes.  Wash every bit of blood from the meat before removing from the water.  Then place it on a smooth wooden board with holes in it, lightly sprinkle with salt.  Let drain for 1 hour, then rinse thoroughly in cold water.

Poultry must be drawn before being koshered.  Liver must be cut through and washed thoroughly.  Sprinkle with salt, grill for a minute or two on each side, then use in any way required.

These instructions are according to ritual requirements and should be carried out independently of and before those given for preparation of individual meat recipes.

Barry Woodling was thrown out of the Manchester Anarchist Bookfair last Saturday, allegedly for being an 'anti-Semite'.  We dedicate the above ritual to Barry.

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