Fillet two large fresh mackerel, cut in two and remove the skin.

After drying, remove the skin and bones and flake with a fork.

Clean the fowl, cut it into pieces, and remove the skin.

Take some Dutch, or some salted herrings, and remove the skin, backbones, etc.

Take up on a hot platter, remove the skin, and dot with butter.

To make dried orange peel, remove the skin from an orange.

Joint the chicken; cut in small pieces; remove the skin; put into tepid water.

Heat them on gridiron; remove the skin and serve with pepper and melted butter.

Take from the kettle and remove the skin about two-thirds of the way back.

Wash, remove the skin that covers the kidneys and cut in very thin slices.

Boil the ham and then remove the skin and trim.

Open and drain a can of salmon and then remove the skin and bones.

Boil slightly until you can remove the skin and bones.

To prepare fish, you clean and scale it, but you don't remove the skin.

Steam salmon steaks until tender, remove the skin, and cool.

Meanwhile, remove the skin, and any bones from the haddock, and break into flakes.