Tainted Meat

Here’s another recipe of sorts for you, from Elizabeth Fries Ellet’s 1871 book New Cyclopaedia of Domestic Economy, and Practical Housekeeper. Really more of a practical tip on how to make tainted meat edible again:

“Pour a few drops of hydrochloric acid in water till of a slight sour taste, and immerse the tainted meat in it for an hour or so, and it will become quite sweet again.”