The method of drawing and trussing poultry for
roasting and boiling is not easily learnt from a
book, a practical lesson on the subject would be
of much greater value. In towns where birds are
bought from a poulterer, they are usually sent home
ready prepared for cooking, in fact, if it is preferred
that they be delivered undrawn, the order must bo
given accordingly. In country districts, however,
this is not always the case, or where poultry (and
sometimes living poultry) is sold in a market, or
again when one has one’s own poultry-yard. Under
such conditions the housewife will find herself very
much at a loss if she has no knowledge of this
important branch of the culinary art. To those,
who must of necessity do the work at home, the
following hints may be found helpfuL
To Pluck and Singe Poultry
If the plucking can be done while the bird Is
still warm the feathers will come out more easily.
Place the bird on a large sheet of newspaper and
be careful not to do the plucking in a draught, or the
feathers will fly about. Begin with the wings and
legs, leaving the breast to the last, as the skin there
is thinner and may easily be injured in appearance.
Stiip the feathers off from the tail towards the
head, giving them a backward pull, or if the flesh
is very tender begin the opposite way. Use a
small knife to remove the feathers from the wings,
continue the plucking until every trace of feathers
and stumps of feathers has been removed, and
remember that singeing is not meant to remedy
careless plucking.
_ It is always better to pluck poultry dry. Some-
times it is recommended to dip the bird in boiling
water before commencing, but although this may
simplify the process, it is not so good for the bird
as it softens the flesh and makes it liable to tear ;
besides, scalded poultry spoils very quickly. Scald-
ing should only be resorted to when one is in a
hurry and the bird has to be cooked immediately.
The points of the wings may sometimes bo dipped
in boiling water without danger, when the feathers
are found difficult to remove.
After plucking there will always be some hairs
left in the case of an old bird, and down on one
that is young. These must always be singed off.
Do this with a lighted taper, a well-twisted piece
of paper, or over the jet of a gas stove. Go care-
fully all over the bird, unfolding the wings so that
they may be properly singed. Be careful while
doing this not to blacken the skin.
To Draw a Fowl
Have in readiness a plate, pair of scissors, some
scraps of paper, a basin of warm water, and a
board to place the fowl on.
Then turn the fowl on its breast, with the head
lying towards you on the board. With a pair of
scissors make a slit down the skin of the neck
about 3 or 4 inches long.
With a piece of paper take hold of the inside neck,
draw it out and away from the skin, and with a sharp
knife cut it off close to the body so that there is
no stump left, and throw it into the basin of water.
Page 439
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The method of drawing and trussing poultry for roasting and boiling is not easily learnt from a book, a practical lesson on the subject would be of much greater value. In towns where birds are bought from a poulterer, they are usually sent home ready prepared for cooking, in fact, if it is preferred that they be delivered undrawn, the order must be given accordingly. In country districts, however, this is not always the case, or where poultry (and sometimes living poultry) is sold in a market, or again when one has one’s own poultry-yard. Under such conditions the housewife will find herself very much at a loss if she has no knowledge of this important branch of the culinary art. To those, who must of necessity do the work at home, the following hints may be found helpful.
To Pluck and Singe Poultry
If the plucking can be done while the bird Is still warm the feathers will come out more easily. Place the bird on a large sheet of newspaper and be careful not to do the plucking in a draught, or the feathers will fly about. Begin with the wings and legs, leaving the breast to the last, as the skin there is thinner and may easily be injured in appearance. Strip the feathers off from the tail towards the head, giving them a backward pull, or if the flesh is very tender begin the opposite way. Use a small knife to remove the feathers from the wings, continue the plucking until every trace of feathers and stumps of feathers has been removed, and remember that singeing is not meant to remedy careless plucking.
_ It is always better to pluck poultry dry. Sometimes it is recommended to dip the bird in boiling water before commencing, but although this may simplify the process, it is not so good for the bird as it softens the flesh and makes it liable to tear ; besides, scalded poultry spoils very quickly. Scalding should only be resorted to when one is in a hurry and the bird has to be cooked immediately. The points of the wings may sometimes be dipped in boiling water without danger, when the feathers are found difficult to remove.
After plucking there will always be some hairs left in the case of an old bird, and down on one that is young. These must always be singed off. Do this with a lighted taper, a well-twisted piece of paper, or over the jet of a gas stove. Go carefully all over the bird, unfolding the wings so that they may be properly singed. Be careful while doing this not to blacken the skin.
To Draw a Fowl
Have in readiness a plate, pair of scissors, some scraps of paper, a basin of warm water, and a board to place the fowl on.
Then turn the fowl on its breast, with the head lying towards you on the board. With a pair of scissors make a slit down the skin of the neck about 3 or 4 inches long.
With a piece of paper take hold of the inside neck, draw it out and away from the skin, and with a sharp knife cut it off close to the body so that there is no stump left, and throw it into the basin of water.