Anyone that knows me klnow I likle a nice dark roasted coffee to start the day (and make it better halfway, too).
But the notion of clarifying with fish skin (ew) or egg (ew again) makes me glad for the 21st century.
Adapted from Miss Beecher’s domestic receiptbook: designed as a supplement to her Treatise on domestic economy.
Dry coffee beans a long time before roasting. Roast it quickly, stirring constantly, or it will taste bitter. Add a chestnut-sized piece of butter and close tightly. Grind beans only when ready to use.
2 great spoonfuls coffee
1 pint hot water
1 egg OR 1 square fish skin (see below), to clarify coffee
½ teacup cold water
Mix coffee with the egg, pour on water, and boil for 10 minutes. Remove from heat and pour on cold water. Let sit for 5 minutes, then strain through cheesecloth and serve.
Fish Skin to Clarify Coffee
1 mild codfish, unsoaked
Remove skin and dry it in a warm oven, after bread is baked. Cut into squares. One square serves for 2 quarts of coffee and is put in at the beginning of its preparation.
From "Memories in the Kitchen: Bites and Nibbles From 'Bryony'"
All proceeds benefit Big Brothers Big Sisters of Will and Grundy Counties. www.bbbswillgrundy.org.
Order the cookbook at www.bryonyseries.com/Dalton_s_Dry_Goods.html.