Girl's home manual of cookery, home management, home nursing and laundry

(5.) Turn the fowl on its breast, cut a slit in the underside of neck skin, leave three inches attached to the body and cut off remainder of skin. Cut off the neck close to the body of the bird. (5.) Turn the fowl on to its back, insert the fingers at the neck end, remove the crop without breaking it, and the windpipe. Loosen the liver and internal organs at the neck end. (7.) Cut a small opening in the skin, large enough for three fingers, at the vent end of bird. Insert the fingers, loosen and remove all internal organs, taking care not to break the gall bladder attached to the liver. Reserve internal organs. Everything must be removed from the interior, including lungs, kidneys and blood. (8.) Wash fowl well by running cold water through it. Wipe thoroughly inside and out with a clean, damp cloth. Do intestinal opening carefully. The fowl is now ready to be stuffed and trussed. : Cleaning of the Giblets or Internal Organs. From the internal organs save the liver, cut from it carefully the gall bladder and any yellow parts surrounding it. Remove fat, skin and blood vessels from the heart. Cut the gizzard from the intestines, remove the fat and skin and cut through the thick part of gizzard with care to the inner skin, remove this skin and its contents and burn with the remaining organs. Wash liver, heart, gizzard and neck. Put these in a saucepan with 1 tsp. salt and a little pepper, add 2% cups water, bring to boiling point, cook gently 1 hour. Use this stock for making the gravy, the heart, gizzard and liver may be chopped and added to the gravy. Make gravy as for roast meat. If the feet and legs are scalded in boiling water, the skin scraped off and the nails removed, the feet may be added to the giblets for making gravy. “& POULTRY 59 Trussing a Fowl. Before trussing, stuff with fowl stuffing at the neck end. Make the breast look plump, the remainder of stuffing may go at vent end. (1.) After stuffing place fowl on its back, fold over the piece of skin at neck end, give each wing a twist and fold over the skin, the tips of the wings should meet and cross at the back of the fowl just below the neck opening. Run a skewer through first joint of one wing, catching the neck skin and the first joint of the other wing. (2.) Run another skewer through the middle joint of one wing, push the leg on the same side.well up into the breast and pass the same skewer through its middle joint, then through the body of the bird, push up the other leg and catch it through its middle joint and similarly through the middle joint of the other wing. This gives the bird a plump appearance. (3.) With a third skewer catch the skin on the underside of end of one leg, pass it through the skin covering opening at vent end and catch the skin at the end of other leg. (4.). Take clean thread or string, wind it around the end of each skewer on one side, pulling it taut, then pass it over the body and around the other end of each skewer. Tie the two ends of string securely. Roast Fowl. (1.) Clean, stuff and truss fowl according to directions. (2.) Place prepared fowl in a baking tin, a covered one for choice, with plenty of good dripping or bacon fat for basting. A few slices of bacon may be placed on the breast. (3.) Bake in a hot oven. Baste frequently with hot fat. Time: allow 1% hours for a medium sized fowl. . Gravy. Make the gravy as for roast meat, using the stock from the giblets. The giblets, chopped, may be added to the gravy. Serving. Serve fowl on a hot dish and gravy separate. The skewers and string are removed from fowl before serving it. Baked sausages or rolls of bacon are often served round the fowl. To prepare bacon, cut in thin strips, remove rind, roll each strip and fasten by running a skewer through them. Bake on the fowl the last 15 minutes. Remove skewer before serving. Bread sauce may also be served with roast fowl.