Pluck the feathers, then singe the fowl to remove the
small hair-like feathers. Lay the fowl on its breast, make
an incision along the back of the neck from the body
to the head. Cut off the head ; separate the skin from
the neck, and fold the skin back over the breast ; then
cut off the neck close to the body. Draw out the crop
carefully, and then the windpipe. Wipe the piece of
skin to remove the blood. With a sharp knife enlarge
the opening at the other end of the bird, about an inch
upwards, from the middle. Draw out all the inside of
the bird, taking care not to break the gall bladder,
which is attached to the liver. Wipe the opening with
a damp cloth. Preserve the neck and giblets for soup
or gravy.
To Truss a Fowl for Roasting
Cut off the toes at the first joint. Put the legs in a
13(3
MIDDLE CLASS COOKERY ROOK
PART II
basin of boiling water for a few minutes ; the skin can
then be easily peeled off. Place the fowl on its breast ;
fold the skin over the opening at the neck on to the
back. Turn in the wing with the end outside in the
shape of a triangle ; the points will then keep the loose
skin in its place. Push back the legs close to the sides
of the bird, crossing each other at the knees. Tie the
legs with the tail, commonly called the “ parson’s nose,”
firmly together. Pass a skewer through the pinion and
through the part of the leg placed under the wing, then
through the body, the other leg, and pinion. Remove
the gall bladder from the liver, taking care not to break
it ; wash the liver in cold water, dry it. Remove the
fat from the gizzard, cut it open, and take out the in-
side and the coarse skin ; wash and dry the gizzard.
Place the liver and gizzard each in a wing of the bird.
If the fowl is lean, put a small piece of butter or drip-
ping into the inside.
To Truss a Fowl for Boiling'
The fowl is trussed in the same way as for roasting,
with the following differences : Cut off the legs at the
first joint ; put the fingers into the bird, and loosen all
the skin round the legs till they can be pushed back
within the skin. Push back the legs into the body of
the bird, so that the whole is inside ; put the liver and
heart into the bird ; fold the skin of the breast over the
end of the legs which appear at the hole, and tie firmly
with double string ; then turn up the parson’s nose,
pushing it in so as to fill up the opening.
To Prepare Moulds for Cakes
Melt about half an ounce of butter ; carefully cover
every part with a brush, or with a piece of kitchen
paper dipped in the butter. For sponge and other
CHAP. X
MISCELLANEOUS
137
delicate cakes, turn the mould after it is buttered over
on a plate ; let it drain. If the cake is to be of a brown
colour, sprinkle a little castor sugar into the mould ;
turn it over, and shake out the loose sugar.
To Prepare Basins or Moulds for Puddings
Dip a piece of folded kitchen paper in soft butter ;
rub it over every part of the basin or mould till it is
well covered. Be careful to prepare in the same way
the paper for covering steamed puddings.
To Steam Puddings
Page 66
Presented as published in 1912. 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
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Pluck the feathers, then singe the fowl to remove the
small hair-like feathers. Lay the fowl on its breast, make
an incision along the back of the neck from the body
to the head. Cut off the head ; separate the skin from
the neck, and fold the skin back over the breast ; then
cut off the neck close to the body. Draw out the crop
carefully, and then the windpipe. Wipe the piece of
skin to remove the blood. With a sharp knife enlarge
the opening at the other end of the bird, about an inch
upwards, from the middle. Draw out all the inside of
the bird, taking care not to break the gall bladder,
which is attached to the liver. Wipe the opening with
a damp cloth. Preserve the neck and giblets for soup
or gravy.
To Truss a Fowl for Roasting
Cut off the toes at the first joint. Put the legs in a
13(3
MIDDLE CLASS COOKERY ROOK
PART II
basin of boiling water for a few minutes ; the skin can
then be easily peeled off. Place the fowl on its breast ;
fold the skin over the opening at the neck on to the
back. Turn in the wing with the end outside in the
shape of a triangle ; the points will then keep the loose
skin in its place. Push back the legs close to the sides
of the bird, crossing each other at the knees. Tie the
legs with the tail, commonly called the “ parson’s nose,”
firmly together. Pass a skewer through the pinion and
through the part of the leg placed under the wing, then
through the body, the other leg, and pinion. Remove
the gall bladder from the liver, taking care not to break
it ; wash the liver in cold water, dry it. Remove the
fat from the gizzard, cut it open, and take out the in-
side and the coarse skin ; wash and dry the gizzard.
Place the liver and gizzard each in a wing of the bird.
If the fowl is lean, put a small piece of butter or drip-
ping into the inside.
To Truss a Fowl for Boiling'
The fowl is trussed in the same way as for roasting,
with the following differences : Cut off the legs at the
first joint ; put the fingers into the bird, and loosen all
the skin round the legs till they can be pushed back
within the skin. Push back the legs into the body of
the bird, so that the whole is inside ; put the liver and
heart into the bird ; fold the skin of the breast over the
end of the legs which appear at the hole, and tie firmly
with double string ; then turn up the parson’s nose,
pushing it in so as to fill up the opening.
To Prepare Moulds for Cakes
Melt about half an ounce of butter ; carefully cover
every part with a brush, or with a piece of kitchen
paper dipped in the butter. For sponge and other
CHAP. X
MISCELLANEOUS
137
delicate cakes, turn the mould after it is buttered over
on a plate ; let it drain. If the cake is to be of a brown
colour, sprinkle a little castor sugar into the mould ;
turn it over, and shake out the loose sugar.
To Prepare Basins or Moulds for Puddings
Dip a piece of folded kitchen paper in soft butter ;
rub it over every part of the basin or mould till it is
well covered. Be careful to prepare in the same way
the paper for covering steamed puddings.
To Steam Puddings