Practical gastronomy and culinary dictionary

Break the breast bone if necessary, and flatten it ; turn the bird on its back, press the legs downwards, and fasten them with a skewer. Fold over the skin of the neck and twist in the wings, fasten with string by 864 RECHERCHE COOKERY. 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 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 of 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 them 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. Capon, Tbussed and Baeded. Ducks and Geese are trussed in the same way as a turkey, but the first joint 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, ELEMENTARY METHODS AND RULES. 365 pull the skin over the tail, slit the skin and pass the tail through it the same way as for boiled fowl. Boiled Fowl. 18, To JPich or Pluck Birds, 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, gas or methylated spirit) to remove 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 feathers. If left too long in the water the skin becomes tender and is likely to become detached in picking. Chicken, Trussed for Roasting. 19, Boning Poultry or Game, To bone poultry or game properly, they must first be picked and lightly singed. Next cut or pull off the S66 RECHERCHE COOKERY. 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 carcass, beginning at the neck portion. A small sharp knife may be used for this purpose. Continue to strip off the flesh thus until the carcass 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.