If you fear it will be too
greasy, take off a cupful of the fat before you boil. The fat of beef,
pork, turkeys and geese is as good for shortening as lard. Salt gravy
to your taste. If you are very particular about dark gravies, keep
your dredging-box full of scorched flour for that purpose.
POULTRY.
There are various ways of deciding about the age of poultry.
If the bottom of the breast bone, which extends down between the
legs, is soft, and gives easily, it is a sign of youth; if stiff, the
poultry is old.
If young, the legs are lighter, and the feet do not look so hard,
stiff, and worn.
There is more deception in geese than in any other kind of poultry.
The above remarks are applied to them; but there are other signs
more infallible. In a young goose, the cavity under the wings is very
tender; it is a bad sign if you cannot, with very little trouble, push
your finger directly into the flesh. There is another means by which
you may decide whether a goose be tender, if it be frozen or not.
Pass the head of a pin along the breast, or sides, and if the goose be
young, the skin will rip, like fine paper under a knife.
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