In an analogous sense, scalding means to dip, to plunge in boiling water. A pig, a suckling pig, calf's head and feet of either the calf or sheep, chicken's legs and even whole poultry is scalded.

To scald a pig is to detach the bristles adhering to its back by means of hot water, done by dipping it once or twice in hot water to facilitate pulling them out more readily, then scrape the surface with a knife; this operation must be performed as quickly as possible. The same to be done for calf's feet and head, also for sheep and lamb's trotters. Poultry is sometimes scalded, but this system of treatment should be completely abandoned and the feathers picked off dry, this being far superior to the scalding process; for by scalding poultry, especially young chickens they become partially cooked and the skin is apt to tear when being trussed; they also contract a bad taste and decompose quicker than those that are dry picked.