KITCHEN AND COOKERY I02 T© TRU^^ A FOWL FOR RQA^TIMQ " wishing bone," so that there is no stump left. Cut the skin off from the neck so that a long flap is left to draw down and cover over the opening made by re- movirig the neck. The sldn must not be cut through on the breast side or it will not draw neatly. Next loosen and pull out the crop — that is, the little bag-like skin i between the neck bones , — insert the first and I second fingers of the right hand in at the neck opening, and loosen No. 4-F.stening the legs and wings in position the entrails from the body by working the By holding the bird up to the light and fingers round from left to right, keeping loolang through it, it can be easily ascer- them close against the bones. tained if the body is empty, or if any Then lay the bird on its back, make a internal parts still need removing. Wipe the bird well inside with a damp cloth, but, unless some of the inside has been broken in the drawing, do not wash it. Next cut off the claws of the bird, dip the legs into boiling water, and gently scrape them clean and free from scales. Examine the bird, see it is quite clean on the outside, rub it over with flour, and it is ready to be trussed. BIRDS THAT ARE NOT M ■K- ^^^^^ DRAWN ~r-7 - "7 --;--:---.. -~~.^ ; »~ J.™™-™----™.. : IWiR. : Plovers, snipe, quails. No. 5. — bewing the legs in position, inserting the trussing needle at the tio or the breast'bone nrlrnrV «;hnnlrl not hp deep cut across between the tail and vent, trussed on any account. cut the latter open, and the opening thus With grouse the claws and feathery made is large enough to insert the first and legs are not touched. second fingers, and hook them around the large hard lump that will be felt in the body ; this is the gizzard, and if the loosening of the entrails has been done properly from the neck ^^^^^^^^^^^ end, by pulling the ^^^^^^^^^^V i gizzard through the whole of the contents of the bird's body will be drawn out in one mass. Fake care not to break up any of the internal organs, for if the gall bag of the liver is broken, the bitter taste thus im- parted will spoil the flavour of the bird. No. 6. -The fowl trussed ready for roasting
