Cut off the head and some of the skin of the
neck, leaving on 3 or 4 inches. Draw out the
windpipe, and loosen the crop from the skin of the
neck. (The crop is the bag of skin which lies
close to the neck. It is- the digestive canal of the
fowl, and continues right down into the gizzard,
which is the bag of little stones found inside.
These stones the fowl picks up and swallows, and
they serve the purpose of teeth, helping to grind
down the food.)
Then turn the fowl on its back, still with the
neck end towards you. Insert the first finger inside,
and loosen all the inside, but draw nothing out at
this end. Be careful not to break the gall bag,
which lies in the liver, because if this were done
the gall would give a bitter taste to the whole
fowl; but keep the finger going. round as close to
the bones as possible, and just breaking the little
ligaments that attach the internal organs to the
carcase.
When all seems loose, turn to the other end of
the fowl, and make a slit across the skin between
the tail and the vent. Insert the first finger again,
and loosen everything the same as at the other
end, being careful not to make the hole too large.
Then grasp the gizzard and draw everything out.
Examine the inside of the bird by holding it up
to the light and see that no part of the internal
organs has been left. The heart and the lungs, a
soft pinky-looking substance which lies close to
the ribs, must not be forgotten. Remove any soft
fat that may be left in the inside, especially at the
vent and near the neck, and also cut away the oil
bag which lies at the back of the rump or “ par-
eon’s nose.” (This contains the oil with which
the fowl oils its feathers, it frequently becomes
rancid, and if left would give the fowl a bad
taste. )
Wipe the fowl with a damp cloth, first outside
and then inside. If not clean with this, the water
from the pipe may be quickly run through it, but
on no account must the bird be put to soak in
water, in fact the less it is wet the better.
Keep the gizzard, cutting it open and removing
the bag of stones from the inside, and the liver if
it is good, removing the gall bag and any green
parts from it.
Wash these with the neck, remove any fat skin
COOKERY FOR EVERY HOUSEHOLD
276
from them, and let them soak in salt and water
for some time, after which they can be used for
making stock for gravy, or to help to enrich the
stock pot.
The liver is sometimes required in the dressing
of the fowl.
The fowl is now ready for putting into shape
or trussing.
To Truss a Fowl for Roasting. — The legs for
roasting should be cut off just a little above the
feet and the sinews drawn out. This is especially
necessary in the case of an old fowl, where the sinews,
if left in, would tend to make the flesh tough.
Page 440
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
Cut off the head and some of the skin of the neck, leaving on 3 or 4 inches. Draw out the windpipe, and loosen the crop from the skin of the neck. (The crop is the bag of skin which lies close to the neck. It is the digestive canal of the fowl, and continues right down into the gizzard, which is the bag of little stones found inside. These stones the fowl picks up and swallows, and they serve the purpose of teeth, helping to grind down the food.)
Then turn the fowl on its back, still with the neck end towards you. Insert the first finger inside, and loosen all the inside, but draw nothing out at this end. Be careful not to break the gall bag, which lies in the liver, because if this were done the gall would give a bitter taste to the whole fowl; but keep the finger going. round as close to the bones as possible, and just breaking the little ligaments that attach the internal organs to the carcase.
When all seems loose, turn to the other end of the fowl, and make a slit across the skin between the tail and the vent. Insert the first finger again, and loosen everything the same as at the other end, being careful not to make the hole too large. Then grasp the gizzard and draw everything out. Examine the inside of the bird by holding it up to the light and see that no part of the internal organs has been left. The heart and the lungs, a soft pinky-looking substance which lies close to the ribs, must not be forgotten. Remove any soft fat that may be left in the inside, especially at the vent and near the neck, and also cut away the oil bag which lies at the back of the rump or “ pareon’s nose.” (This contains the oil with which the fowl oils its feathers, it frequently becomes rancid, and if left would give the fowl a bad taste. )
Wipe the fowl with a damp cloth, first outside and then inside. If not clean with this, the water from the pipe may be quickly run through it, but on no account must the bird be put to soak in water, in fact the less it is wet the better.
Keep the gizzard, cutting it open and removing the bag of stones from the inside, and the liver if it is good, removing the gall bag and any green parts from it.
Wash these with the neck, remove any fat skin
from them, and let them soak in salt and water for some time, after which they can be used for making stock for gravy, or to help to enrich the stock pot.
The liver is sometimes required in the dressing of the fowl.
The fowl is now ready for putting into shape or trussing.
To Truss a Fowl for Roasting. — The legs for roasting should be cut off just a little above the feet and the sinews drawn out. This is especially necessary in the case of an old fowl, where the sinews, if left in, would tend to make the flesh tough.