removed, leaving the joint more sightly in appearance than when burned. Cut oflE the head close to the bill; slit the skin on the neck on a line with the backbone, draw it back to the shoulders, detach and remove wind- pipe and crop, then cut off the neck close to the shoul- ders and lay it aside. The skin can now be folded over the back, leaving the breast unmarred. To remove the intestines, make a small slit just below the end of the breastbone; insert the fingers and loosen all the organs from the back and sides of the body, then, firmly grasp- ing the largest organ — the gizzard — draw firmly out- ward; if properly done, the mass will be removed in- tact. Cut round the vent without piercing the large intestine and all is freed from the body. The lungs may still remain; if so, remove them from the depres- sions between the ribs, then wipe out the empty cavity with a cloth wrung out of cold water. Remove the liver, heart and gizzard from the intestines; split the heart and carefully cut away the gall bladder from the liver ; cut the fleshy ends from the gizzard, trim off the tough irridescent skin, rejecting the central food pouch; put these aside with the neck to be cooked, chopped and added to the gravy. STUFFING AND TRUSSING. If the turkey is to be stuffed, fill the cavity with the desired mixture and lay a few spoonfuls between the skin and meat on the breast. While it is possible to truss by winding twine around legs, back and breast, the result will not be at all satisfactory to the carver. A trussing needle resembles a coarse darning needle about twelve inches in length. Have ready several twelve-inch pieces of fine, but stout, twine. Pull the POULTRY AND GAME. 171 skin flap taut over the neck and back^ then twist the wings BO that the tips meet on the back over the flap, holding it in position. Push the threaded needle in a direct line through wings and body, entering and com- ing out above the bone of the second joint; make a return stitch parallel to, but under the bone, pull both ends of twine tight and tie firmly; leave three or four inches by which to pull out after cooking. Push the legs up against the body, and threading the needle afresh take two more stitches in the same manner as the first two, running over and under the thigh bone, then tie as before. For the third pair of stitches run through the ends of the legs and back through the rump. If properly taken and tightly tied, the fowl is now firmly trussed and the breast in proper position for serving. THE OOOKING. A ten-pound turkey will require fully three hours in a hot oven, and it is well to have at hand several sheets of thick brown paper to guard against burning. Having the oven very hot, place the bird, breast down- ward, on a small rack in a good-sized dripping pan; rub the back, breast, wings and legs with butter and put in the oven, aiter dredging lightly with salt. Melt a quarter of a cupful of butter (or rendered turkey fat) in three-quarters of a cupful of boiling water and baste every fifteen minutes. At the end of the first hour turn the fowl breast upward. Continue the cooking as before, lowering the oven heat a very little. If there is danger of burning, cover partly or wholly with the paper. When done the joints will separate easily. Before taking from the pan use a sharp, pointed knife to cut the 172 KIRMESS COOK BOOK.

AI-modernized reading of the original text

removed, leaving the joint more sightly in appearance than when burned. Cut oflE the head close to the bill; slit the skin on the neck on a line with the backbone, draw it back to the shoulders, detach and remove windpipe and crop, then cut off the neck close to the shoulders and lay it aside. The skin can now be folded over the back, leaving the breast unmarred. To remove the intestines, make a small slit just below the end of the breastbone; insert the fingers and loosen all the organs from the back and sides of the body, then, firmly grasping the largest organ — the gizzard — draw firmly outward; if properly done, the mass will be removed intact. Cut round the vent without piercing the large intestine and all is freed from the body. The lungs may still remain; if so, remove them from the depressions between the ribs, then wipe out the empty cavity with a cloth wrung out of cold water. Remove the liver, heart and gizzard from the intestines; split the heart and carefully cut away the gall bladder from the liver ; cut the fleshy ends from the gizzard, trim off the tough iridescent skin, rejecting the central food pouch; put these aside with the neck to be cooked, chopped and added to the gravy. STUFFING AND TRUSSING. If the turkey is to be stuffed, fill the cavity with the desired mixture and lay a few spoonfuls between the skin and meat on the breast. While it is possible to truss by winding twine around legs, back and breast, the result will not be at all satisfactory to the carver. A trussing needle resembles a coarse darning needle about twelve inches in length. Have ready several twelve-inch pieces of fine, but stout, twine. Pull the skin flap taut over the neck and back, then twist the wings so that the tips meet on the back over the flap, holding it in position. Push the threaded needle in a direct line through wings and body, entering and coming out above the bone of the second joint; make a return stitch parallel to, but under the bone, pull both ends of twine tight and tie firmly; leave three or four inches by which to pull out after cooking. Push the legs up against the body, and threading the needle afresh take two more stitches in the same manner as the first two, running over and under the thigh bone, then tie as before. For the third pair of stitches run through the ends of the legs and back through the rump. If properly taken and tightly tied, the fowl is now firmly trussed and the breast in proper position for serving. THE OOOKING. A ten-pound turkey will require fully three hours in a hot oven, and it is well to have at hand several sheets of thick brown paper to guard against burning. Having the oven very hot, place the bird, breast downward, on a small rack in a good-sized dripping pan; rub the back, breast, wings and legs with butter and put in the oven, aiter dredging lightly with salt. Melt a quarter of a cupful of butter (or rendered turkey fat) in three-quarters of a cupful of boiling water and baste every fifteen minutes. At the end of the first hour turn the fowl breast upward. Continue the cooking as before, lowering the oven heat a very little. If there is danger of burning, cover partly or wholly with the paper. When done the joints will separate easily. Before taking from the pan use a sharp, pointed knife to cut the

Kirmess cook book