Page:Mrs Beeton's Book of Household Management.djvu/1816

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Trussing may be said to be one of the most important arts in connexion with cookery. In London and other large towns where so much, if not all, the poultry and game is sent out ready prepared for cooking, many cooks do not make it a study; but it ought, nevertheless, to be a part of the education of each one. Realizing the importance of this branch of the cook's art, and knowing how difficult it is to learn from written instructions, we have prepared a series of illustrations to practically show the various stages in the preparation of game and poultry for different modes of cooking. To obtain these and to ensure their being reliable guides for the uninitiated, we secured the services of a very experienced trusser. The latter, taking each bird or animal in turn, demonstrated the manner of drawing, trussing, etc., at each stage of which a photograph was taken, so that by studying these the amateur will be able to acquire the proper method. Skewers are not now used for trussing fowls and similar small birds, which are always trussed with a needle and twine. This mode not only facilitates the carving, but avoids serving a dish rendered unsightly by skewers or skewer holes. Trussing needles, made of iron, are obtainable from any ironmonger. They are very similar to packing needles—strong and straight, about 9 inches long.


Hold the bird in the left hand, and commence to pull off the feathers from under the wing. Having plucked one side, take the other wing and proceed in the same manner until all the feathers are removed.

Poultry feeders usually pluck birds immediately after killing, because the feathers are more easily withdrawn before the flesh stiffens. Another way is to plunge the bird into hot, but not boiling, water for about one minute, and immediately pull out the feathers. But this is a rather risky method, for if the bird be left too long in the water, the skin becomes tender, apt to be easily torn, and the appearance is thus spoiled.