KITCHEN AND COOKERY TO DRAW FOUILTRY AND GAME Supposing a bird has to be ieathered very quickly, dip it into a bucket of hot, but not boihng, water for about a minute, and then pluck it. Only do this in some special emergency, because it renders the skin very tender and easily torn, and tears greatly detract from the appearance of the bird. TO SINGE POULTKV This is always neces- sary, especially if the bird is not very young, as then there are often Cutting the neck of the fowl as high up in the body as possible haiTH nearly an inch long all over the skin. large towns most of the In other cases there is generally down. Hold the bird by the neck ; then, with a piece of twisted brown paper, singe it all over No. 1. A LTHOUGH in poultry is sent out ready for cooking, it is an important branch of the culinary art to know how to pluck, draw, and truss birds should it of necessity have to be done at home. TO PLUCK POULTRY Find a seat out of the draught, or else the feathers will be blown all over the room. Have near a deep basket or box in which to put them. Lay the bird on your knee, hold it in place with the left hand, and begin pulling off the feathers from the wings first. Give the feathers a backward pull, they come out more easily. When the wings are bare next pluck the back, lastly the breast ; this is because the skin over the breast is thinner and more easily rubbed and torn. No. 3.— Securing the wings in position, turning the pinions underneath No. 2. Loosening the internal organs through the nsck of the bird quickly, not holding the flame long enough in one place to scorch the skin. A wax taper is very handy to use, or the bird may be twisted about over one of the gas-burners of the stove. Singeing is not done to get rid of feathers left in through careless pluck- ing i for this it is useless. TO DRAW POULTRY AND GAME Lay the bird on the board, breaist down- wards. Cut a sUt in the skin of the neck about two inches from the head up to the body. Loosen the skin from the neck, and cut the head and neck off, di'id- ing it from the body right up between the
