Goose Greben-Cracklings from The Settlement Cook Book by Lizzie Black Kander
The fat skin of goose cut in square and fried. Take goose that is too fat to roast; clean thoroughly, and wash in cold water. Remove wings and legs at the joints. Cut the skin into 2 inch (or large...
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Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
Ingredients
- rye bread
- fat skin of goose
- salt water
- salt
- legs
- skin
- cold water
- wings
- goose
- fat
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