A manual of home-making

Cut acroAi) the white tendon on one side of this, being very careful not to cut tlie inner lining, and turn the outer niuiicular ami inside out, away from the inner coat wUh its contents intact. With a sharp knife jx!el off the interlining, and cut away the outer tendons. Cut away the hver in two lobes, discarding tine part discH)lored by the gall bladder. Be careful not to cut the Utter. Should this occur, every part of tht* m(*M which has Ijeen touched by it must l>e cut away, after carefully washing the knife wliich cut it. The bitter ta^te is very persistent. Find the lungs, attachtsl to the ribs on the upi>er Mc of the body near the hi>acl, and remove them carefully* A aiuall amaunl left will cause disioloratiou and give an unpleasant davcxr. B9» \ I L MEAT AND POULTRY 525 move the very dark glands lying in hollows rlose to the backbone near the tail. Wipe the bird thoroughly, inside and out. Cooking pmtUry, Chicken may be stuffed and roasted, but fowl should be stewed slowly for a long time, preferably in a fireless cooker. To roaifl chicken. — Make ii siuffinpt of driod l>r<*»dcrartibs» moistened with as miit^h milk as it will absorb and sejisoncd an dt^ired with I table- spoon of butter, }/i teaspcwn of ^ilt, a little pepper, and saj;e or poultry seasoning to each cup of crumbs. Fill the crop region alwut two-thirda full J and tic the end of the akin of the neck. Fill the body region about twfj-thirda full, und fiisteu the opening liy stickiug tooth picks across it through both flaps of the nkin, then lacing ntring across the tooth picks, IiLsert two long Hkowers through the chicken^ one just l>rneath tlie legi?, the other through the wings (dow released from their position l>ehind the shoulder blrules) and the breast. Tie the legs together^ and draw them down by means of the string to the tail, continuing the string to fasten around the skewers and the legs. Cross the strings over the t^aek^ and wind them around the skewers under the wings, tying them together over the back. Note that there is no string across the tjre;ist, and a fowl served breast side up, with the string removi'd, shosvs no murk of the string. Place the chicken in a covered roasting pan with a little water in the hot- torn. If the chicken is not very fat, butter or oil the skin, sprinkle it with siilt, pepper, and flour, and l>ake it from 1 to 1 }4 hours in a moderately hot oven. Wash the bre^ist, gizzard, neck, and liver. Stew them in. suffi* cient water to cover them, adding the liver after cooking tlic others an hour.