Should have a flexible breast bone, flexible legs, soft skin, short
silky hairs, small scales, little fat, no spur.
Fattened young poultry from 9 months to a year old are best for
paper bag roasting.
Broilers from three to five months old.
TO CLEAN AND DRAW POULTRY.
1. Remove pin feathers.
2. Singe off the hairs over an alcohol flame or use paper, being careful
not to smoke the fowl.
3. Cut off the head, and cut skin at back of neck and remove windpipe
and crop.
4. Cut off neck close to the body, leaving the skin so that it will fold
back after breast has been stuffed.
5. Cut a small opening under the rump, and run the lingers round
close to the body to loosen the entrails. Carefully draw them out
in one solid mass. Remove the lungs and the kidneys that are
close to the backbone.
6. Cut the skin round the leg-joint, being careful not to cut the ten-
dons. Use a skewer and remove tendons one at a. time. Then re-
move the feet.
7. Cut the oil sack from the tail.
8. Wash thoroughly with a cloth, scraping the skin with a dull knife.
Wash inside by holding the fowl under the faucet; dry with a cloth.
9. Cut the gall from the liver. Cut the outer coat of the gizzard and
draw carefully away to remove the inner sack. Open the heart
and wash. The heart, liver, and gizzard are called the giblets.
All poultry and birds are dressed in the same way.
TO STUFF and TRUSS A FOWL.
Place stuffing in the opening at the neck where the crop had been,
and put the rest in the body, and sew up the opening. Draw the skin
of the neck smoothly down and under the back. Press the wings close
against the body, and fold the pinions under, crossing the back; tie or
skewer in place ; press the legs close to the body, fasten with a skewer,
doubling a cord across the back and around the ends of skewers.
Chicken to roast, stuff one-half full.
I MORATORY COOK HOOK. 49
TO BONE A FOWL.
Wash and singe a fowl; take off the head and legs and remove 'lie
tendons as directed for drawing. When a fowl is to be boned, it is not
drawn. The skin must not be broken. Use a small, pointed knife; cut
and skin down the full length of the back to the bone; then beginning at
the Deck carefully scrape the meat away from the bone. When the
joints of the wings and legs are met, break them back, and proceed lo
free the meat from the carcass. When one side is free, turn the fowl
and do the same on the other side. Care must be taken to detach the
skin from the breast bone without piercing the skin. When the meat
is free from the carcass remove the bones from the legs and wings,
turning the meat down or inside out as the boue is exposed, being care-
ful not to break the skin at the joints. The whole end joint of the
wings may be cut off.
ROASTED BOXED CHICKEN. ✪ Roasted Boxed Chicken
Page 26 · 1 recipe record on this page
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
Should have a flexible breast bone, flexible legs, soft skin, short silky hairs, small scales, little fat, no spur.
Fattened young poultry from 9 months to a year old are best for paper bag roasting.
Broilers from three to five months old.
TO CLEAN AND DRAW POULTRY.
1. Remove pin feathers.
2. Singe off the hairs over an alcohol flame or use paper, being careful not to smoke the fowl.
3. Cut off the head, and cut skin at back of neck and remove windpipe
and crop.
4. Cut off neck close to the body, leaving the skin so that it will fold back after breast has been stuffed.
5. Cut a small opening under the rump, and run the lingers round close to the body to loosen the entrails. Carefully draw them out in one solid mass. Remove the lungs and the kidneys that are close to the backbone.
6. Cut the skin round the leg-joint, being careful not to cut the tendons. Use a skewer and remove tendons one at a. time. Then remove the feet.
7. Cut the oil sack from the tail.
8. Wash thoroughly with a cloth, scraping the skin with a dull knife. Wash inside by holding the fowl under the faucet; dry with a cloth.
9. Cut the gall from the liver. Cut the outer coat of the gizzard and draw carefully away to remove the inner sack. Open the heart and wash. The heart, liver, and gizzard are called the giblets. All poultry and birds are dressed in the same way.
TO STUFF and TRUSS A FOWL.
Place stuffing in the opening at the neck where the crop had been, and put the rest in the body, and sew up the opening. Draw the skin of the neck smoothly down and under the back. Press the wings close against the body, and fold the pinions under, crossing the back; tie or skewer in place ; press the legs close to the body, fasten with a skewer, doubling a cord across the back and around the ends of skewers.
Chicken to roast, stuff one-half full.
TO BONE A FOWL. Wash and singe a fowl; take off the head and legs and remove 'lie tendons as directed for drawing. When a fowl is to be boned, it is not drawn. The skin must not be broken. Use a small, pointed knife; cut and skin down the full length of the back to the bone; then beginning at the Deck carefully scrape the meat away from the bone. When the joints of the wings and legs are met, break them back, and proceed lo free the meat from the carcass. When one side is free, turn the fowl and do the same on the other side. Care must be taken to detach the skin from the breast bone without piercing the skin. When the meat is free from the carcass remove the bones from the legs and wings, turning the meat down or inside out as the boue is exposed, being careful not to break the skin at the joints. The whole end joint of the wings may be cut off.
ROASTED BOXED CHICKEN.
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Roasted Boxed Chicken