ing away from the joint, and remove the oil-bag from
the tail ; take out the crop, either by making a &lit
at the back of the neck or m front(the latter is better)
taking care that every thing pertaining to the crop
or windpipe is removed, cut the neck-bone off close
to the body, leaving the skin a good length to be
stuffed ; cut around vent, cut a slit three inches long
from the tail upwards, being careful to cut only
through the skin, put in the finger at the breast and
bmAj farPioiBiiiaff. detact all the intestines, taking care not to burst the
gall-bag (situated near the upper part of the breast-bone, and attached to
the liver ; if broken, no washing can remove the bitter taint left on every
spot it touches) ; put in the hand at the in-
cision near the tail and draw out carefully
all intestines ; split the ^zzard and take out
the inside and inner, lining (throw liver,
heart, and gizzard into water, wash well,
and lay aside to be cooked and used for the
gravy) ; wash the fowl thoroughly in cold
«f ater twice, (some wipe carefully with a wet
cloth, and afterwards with a dry cloth to
make perfectly cl^an, instead of washing), Front of chiokwi. BaekofChiokoa.
hang up to drain, then stuff, skewer, and place to roast as directed in Roast
Turkey. A chicken is prepared in same way and trussed as illustrated.
To Bone Chicken and Turkey, — If chicken, choose a large one, at least
one year old, pick, singe and wipe with wet towel, but do not draw. If you
buy already Messed, see that it is not frozen as freezing makes it tear easily
and also be particular every part is whole, aa little breaks in skin will spoil
the result. Cut off le^ about one and one half inches above joint, cutoff
wings between last joint and body, cut off neck close to body and take out
tiie crop without breaking the skin of the neck. Now Jg/ggft^gggm^^^
with a small, sharp knife make a smooth cut through ^^^^ Kni*.
the skin and flesn, down the line of the backbone, »«»• «»•
from the neck to the rump ; then begin at the neck to cut off the flesh and
akin together from the carcass ; work with the point of the knlf e» holding it
650 OUTTINa AND CUBING MBATS.
flat against the bone, and cuttinff all the flesh off attached to the skin ; first
cut from the neck to the joint where the wing is connected with the body,
then unioint that, and leave the bone of the wing in the flesh for the pres-
ent, ana continue to cut down the back and sides until the thigh joint is
reached ; unjoint that, leaving the bone in the leg, and cut toward the oreast-
bone, being careful not to cut through the skin where it is stretched tight
over the breast; when the flesh of one side of the bird is loosened from the
carcass in this way, turn it over and take off the other side. Great care
must be taken not to cut through the carcass into the intestines, which may
remain inclosed in it until it is entirely freed from the flesh and skin ; the
most difficult part of the operation is cutting off the breast without breaking
or tearing the skin ; if this accident happens the aperture must be sewed up
before the bird is stuffed.
Page 568
Presented as published in 1890. 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
ing away from the joint, and remove the oil-bag from the tail ; take out the crop, either by making a slit at the back of the neck or m front(the latter is better) taking care that every thing pertaining to the crop or windpipe is removed, cut the neck-bone off close to the body, leaving the skin a good length to be stuffed ; cut around vent, cut a slit three inches long from the tail upwards, being careful to cut only through the skin, put in the finger at the breast and bring forward, detach all the intestines, taking care not to burst the
gall-bag (situated near the upper part of the breast-bone, and attached to
the liver ; if broken, no washing can remove the bitter taint left on every
spot it touches) ; put in the hand at the incision near the tail and draw out carefully
all intestines ; split the gizzard and take out
the inside and inner, lining (throw liver,
heart, and gizzard into water, wash well,
and lay aside to be cooked and used for the
gravy) ; wash the fowl thoroughly in cold
water twice, (some wipe carefully with a wet
cloth, and afterwards with a dry cloth to
make perfectly clean, instead of washing), [illustration: Front of chicken. Back of chicken.]
hang up to drain, then stuff, skewer, and place to roast as directed in Roast
Turkey. A chicken is prepared in same way and trussed as illustrated.
To Bone Chicken and Turkey, — If chicken, choose a large one, at least one year old, pick, singe and wipe with wet towel, but do not draw. If you buy already dressed, see that it is not frozen as freezing makes it tear easily and also be particular every part is whole, aa little breaks in skin will spoil the result. Cut off le^ about one and one half inches above joint, cutoff wings between last joint and body, cut off neck close to body and take out tiie crop without breaking the skin of the neck. Now beginning with a small, sharp knife make a smooth cut through ^^^^ Kni*. the skin and flesn, down the line of the backbone, »«»• «»•
from the neck to the rump ; then begin at the neck to cut off the flesh and akin together from the carcass ; work with the point of the knlf e» holding it
650 OUTTINa AND CUBING MBATS.
flat against the bone, and cutting all the flesh off attached to the skin ; first cut from the neck to the joint where the wing is connected with the body, then unioint that, and leave the bone of the wing in the flesh for the present, ana continue to cut down the back and sides until the thigh joint is reached ; unjoint that, leaving the bone in the leg, and cut toward the oreastbone, being careful not to cut through the skin where it is stretched tight over the breast; when the flesh of one side of the bird is loosened from the carcass in this way, turn it over and take off the other side. Great care must be taken not to cut through the carcass into the intestines, which may remain inclosed in it until it is entirely freed from the flesh and skin ; the most difficult part of the operation is cutting off the breast without breaking or tearing the skin ; if this accident happens the aperture must be sewed up before the bird is stuffed.