And, as I find they will be of public Use, I shall
begin with one concerning the Preservation of Flesh, Fowls and Fish from
Putrefaction, or Stinking; which is too often the Case, in Summer-time,
when it is rare to find any sweet Morsels, although they have undergone the
Discipline of Salting. As for the common Notion, that Women cannot lay Meat
in Salt, equally with success, at all Times, it is false; it is the Manner
of doing it, and not the state of the Women who handle it, that makes it
right; there must be a right way of Management to preserve it, and render
it fit for the Palate, as the following Letter informs us.
To Mr. _Bradley._
Sir,
I have not only read your Book call'd, _The Lady's Monthly Director_, but
have tasted many elegant Dishes of Meat, ordered by the Receipts in it; but
I think, as you are a philosophical Gentleman, you should have taken a
little more Notice of the preservation of Flesh from Putrefaction: For in
many places I have set down to a Dinner which has sent me out of the Room
by the very smell of it; even, though I am so much of the _French_ Taste,
that I can bear the _Fumette_. The Husband, in this Case, has blamed his
Wife; and the Wife has taken the opportunity of whispering to her Husband,
that the Maid was not in right Sorts when she salted the Meat: but I am
sure, I shall set you to rights in that Point.
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