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Babi lived with us too when I was ten or twelve years old. But she was causing a lot of trouble, because we weren’t religious enough, and she demanded the religiousness extremely severely. That we should be very religious. For example if we cut the poultry, no matter how we proceeded, it wasn’t the right way.
She found deficiency in everything. Mom didn’t take out this or didn’t take out that properly, and she didn’t salt it this way or that way – she checked everything, she was very-very religious. Because after the shochet cut down the poultry, it had to be torn. And after we tore out the feathers, it had to be burnt.
We brought out paper in the yard – I still remember that I was bringing out the paper –, we lighted it, mammy brought the poultry, and we rotate it. We didn’t put it on fire, just let the flames reach it a little. I can’t recall how we called this [process], though it had a name. But it’s very good, everybody can do it.
I still do so [I hold the poultry above the flames of the gas-stove], it’s very good, the poultry has a different taste. After that we cut it up, and mammy put it into a bucket. And it would be there in the bucket, in water for half-an-hour. Then we took it out from the bucket, and put it on a plate, we had separate dishes for that.
And we had a large basket for salting, we put it on the basket [with the plate], and salt it abundantly. It stayed there for an hour. After that one had to throw water over it three times so that the salt would be rinsed. And then we scalded it, and we had to stir it a lot to take out everything, not to leave a drop of blood or a vein in the poultry.
She found deficiency in everything. Mom didn’t take out this or didn’t take out that properly, and she didn’t salt it this way or that way – she checked everything, she was very-very religious. Because after the shochet cut down the poultry, it had to be torn. And after we tore out the feathers, it had to be burnt.
We brought out paper in the yard – I still remember that I was bringing out the paper –, we lighted it, mammy brought the poultry, and we rotate it. We didn’t put it on fire, just let the flames reach it a little. I can’t recall how we called this [process], though it had a name. But it’s very good, everybody can do it.
I still do so [I hold the poultry above the flames of the gas-stove], it’s very good, the poultry has a different taste. After that we cut it up, and mammy put it into a bucket. And it would be there in the bucket, in water for half-an-hour. Then we took it out from the bucket, and put it on a plate, we had separate dishes for that.
And we had a large basket for salting, we put it on the basket [with the plate], and salt it abundantly. It stayed there for an hour. After that one had to throw water over it three times so that the salt would be rinsed. And then we scalded it, and we had to stir it a lot to take out everything, not to leave a drop of blood or a vein in the poultry.
Period
Location
Nagyenyend
Romania
Interview
Edit Grossmann
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