PORK.--If young, the lean will break in pinching, and if you nip the
skin with your nails, it will make a dent; the fat will be soft and
pulpy, like lard. If the lean be tough, and the fat flabby and spongy,
feeling rough, it is old, especially if the rind be stubborn, and you
cannot nip it with your nails. Little kernels, like nail-shot, in the
fat, are a sign that it is measly, and dangerous to be eaten.
To judge of the age of POULTRY, see page 53.
* * * * *
CARVING.
[WRITTEN FOR THE _AMERICAN_ FRUGAL HOUSEWIFE.]
TO CARVE A TURKEY.--Fix the fork firmly on one side of the thin bone
that rises in the centre of the breast; the fork should be placed
_parallel_ with the bone, and as close to it as possible. Cut the
meat from the breast lengthwise, in slices of about half an inch in
thickness. Then turn the turkey upon the side nearest you, and cut off
the leg and the wing; when the knife is passed between the limbs and
the body, and pressed outward, the joint will be easily perceived.
Then turn the turkey on the other side, and cut off the other leg and
wing.
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