SC - Recipes from War

[Mordonna22@aol.com]

In a message dated 2/22/00 4:33:46 PM Eastern Standard Time, 
Chris.Adler at westgroup.com writes:

<< I can't think of any use for the skin. Maybe someone else can. >>

Broth. I always use the skin, fat and bones to make broth. It DOES have a lot 
of flavor and it would be a real shame to throw it away. Simply boil it for a 
long time strain, put the broth to cool in the frig and lift off the 
congealed fat which is called 'schmaltz' and is itself very tasty when used 
as a lard substitute.

Ras