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The household was kosher in every Jewish house, because it was good for the health too. As we don’t mix the milk-pot with pots for meat, it is not good to boil the milk in a pot that you use for frying the meat, you need a separate pot for milk. Thus we always had a separate pot for milk and one for meat.
That is how most Jewish families proceeded. Now what means kosher? In big cities meat is bought ready koshered. But we bought the meat, kosher meat was slaughtered specially for us; we had a shochet who slaughtered the animals, and we had a butcher who cut up the meat.
When we brought home the meat, we would put it into water to soak it so that the blood would have gone out of it, then we would put salt on both sides, and leave it like this, salted for one hour.
We had special baskets for salting, from where the bloody fluid would fall drop by drop. We had to salt it above a bowl or a butt, after one hour we would rinse it three times, then it is koshered. We do this because Jews don’t eat blood. It is forbidden, that is why meat needs to be koshered.
That is how most Jewish families proceeded. Now what means kosher? In big cities meat is bought ready koshered. But we bought the meat, kosher meat was slaughtered specially for us; we had a shochet who slaughtered the animals, and we had a butcher who cut up the meat.
When we brought home the meat, we would put it into water to soak it so that the blood would have gone out of it, then we would put salt on both sides, and leave it like this, salted for one hour.
We had special baskets for salting, from where the bloody fluid would fall drop by drop. We had to salt it above a bowl or a butt, after one hour we would rinse it three times, then it is koshered. We do this because Jews don’t eat blood. It is forbidden, that is why meat needs to be koshered.
Location
mat
Romania
Interview
Golda Salamon
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