Fold over the skin of the neck and twist in the wings, fasten with ELEMENTARY METHODS 115 string by means of a trussing-neeclle so as to make the bird neat in appearance ; tie the knots at the side. Stuffing may be inserted at the neck or in the body of the bird before being skewered or tied. In place of string a skewer can be used to fasten the wings the same as the legs. Chickens and Pigeons. — Proceed in the same manner as for a turkey. The sinews need not be pulled out, the feet should only have the tips of the toes cut off. Cut off the neck close to the body, cut the skin off the neck so as to leave sufficient to cover over the back. Fold in or twist the wings (pinions) so that the ends are brought across the back of the ibird, press down the legs and fasten with string, which, as for turkeys, should be run through the joint of the thighs. For Boiling. — Fowls for boiling are treated the same as for roasting, with the exception that the legs are cut off at the first joint. This done, loosen the skin round the legs until it can be pulled over the legs and the latter can be pushed inside the body, after which make a slit in the skin sufficiently large to pass the tail of the fowl through it. This is done to give it a better appearance. Ducks and Geese are trussed in the same way as a turkey, but the first joints of the wings (pinions) are cut off. The feet of ducks should only have the tips of the toes cut off. Stuffing is inserted either in the neck or in the body. In trussing always turn the birds back upon the body, keeping the legs firmly to the sides, pull the skin BOILED FOWL CHICKEN, TRUSSED FOR ROASTING over the tail, slit the skin and pass the tail through it the same way as for boiled fowl. 15. To Pick or Pluck Pi rcls. — Hold the bird you wish to pluck with your left hand on your lap, pull off the feathers, commencing at the top of the breast. When picked all over, singe (hold it over a flame of gas or methylated spirit) to burn off any small feathers, hairs, or down. There is another way of plucking birds, but it requires practice, else it is apt to -spoil the appearance. Plunge the bird into very hot, but not boiling, water for about a minute, then commence to pull off the CAPON, TRUSSED AND BARDED 116 THE NEW CENTURY COOKERY BOOK feathers. If left too long in the water the skin becomes tender, and is likely to become detached in picking. 16. Bon ing Poultry or Game. — To bone poultry or game properly, they must first be picked and lightly singed. Next cut or pull off the legs, a portion of the neck and the pinions, keeping the skin of the neck as long as possible. Carefully remove the crop. Now commence to free the flesh from the carcase, beginning at the neck portion. A small sharp knife should be used for this purpose. Continue to strip off the flesh thus until the carcase is quite detached from the flesh. When you arrive at the thighs, dislocate the first joints, and remove the bones, separate also the stumps from the wings. The nerves which are found in the thighs should be pulled out when the legs are cut off. Boned poultry or game is usually stuffed, and braised or boiled. It is best not to draw the birds until after the flesh is removed. The bones &c. should be utilised for stock essence or ‘fumet,’ for sauces &c.

AI-modernized reading of the original text

Fold over the skin of the neck and twist in the wings, fasten with string by means of a trussing-needle so as to make the bird neat in appearance ; tie the knots at the side. Stuffing may be inserted at the neck or in the body of the bird before being skewered or tied. In place of string a skewer can be used to fasten the wings the same as the legs. Chickens and Pigeons. — Proceed in the same manner as for a turkey. The sinews need not be pulled out, the feet should only have the tips of the toes cut off. Cut off the neck close to the body, cut the skin off the neck so as to leave sufficient to cover over the back. Fold in or twist the wings (pinions) so that the ends are brought across the back of the bird, press down the legs and fasten with string, which, as for turkeys, should be run through the joint of the thighs. For Boiling. — Fowls for boiling are treated the same as for roasting, with the exception that the legs are cut off at the first joint. This done, loosen the skin round the legs until it can be pulled over the legs and the latter can be pushed inside the body, after which make a slit in the skin sufficiently large to pass the tail of the fowl through it. This is done to give it a better appearance. Ducks and Geese are trussed in the same way as a turkey, but the first joints of the wings (pinions) are cut off. The feet of ducks should only have the tips of the toes cut off. Stuffing is inserted either in the neck or in the body. In trussing always turn the birds back upon the body, keeping the legs firmly to the sides, pull the skin BOILED FOWL CHICKEN, TRUSSED FOR ROASTING over the tail, slit the skin and pass the tail through it the same way as for boiled fowl. 15. To Pick or Pluck Pirds. — Hold the bird you wish to pluck with your left hand on your lap, pull off the feathers, commencing at the top of the breast. When picked all over, singe (hold it over a flame of gas or methylated spirit) to burn off any small feathers, hairs, or down. There is another way of plucking birds, but it requires practice, else it is apt to spoil the appearance. Plunge the bird into very hot, but not boiling, water for about a minute, then commence to pull off the CAPON, TRUSSED AND BARDED feathers. If left too long in the water the skin becomes tender, and is likely to become detached in picking. 16. Bon ing Poultry or Game. — To bone poultry or game properly, they must first be picked and lightly singed. Next cut or pull off the legs, a portion of the neck and the pinions, keeping the skin of the neck as long as possible. Carefully remove the crop. Now commence to free the flesh from the carcase, beginning at the neck portion. A small sharp knife should be used for this purpose. Continue to strip off the flesh thus until the carcase is quite detached from the flesh. When you arrive at the thighs, dislocate the first joints, and remove the bones, separate also the stumps from the wings. The nerves which are found in the thighs should be pulled out when the legs are cut off. Boned poultry or game is usually stuffed, and braised or boiled. It is best not to draw the birds until after the flesh is removed. The bones &c. should be utilised for stock essence or ‘fumet,’ for sauces &c.

The new century cookery book