Turn the fowl on its breast, make a slit in the skin at the back of the neck, and loosen the skin from the neck. Cut off the neck near the body, but leave a flap of skin fully 2 inches long for folding over the back. Take out the crop and windpipe. Insert the fingers at the neck end, and loosen the liver and other parts. Keep the finger quite close to the carcase, breaking all the ligaments so that the contents are free. Nothing but the crop and windpipe is taken out at this end. Turn the bird on its back, and with a sharp knife make fc a short slit across close under the tail. Insert the fingers and loosen from the carcase as before, then take hold of the gizzard and draw the fowl. Wipe the inside carefully with a damp cloth. If, by accident, the gall bag or any part has been broken, the inside should be well washed by allowing a stream of cold water to pass through it. Roast Fowl. To truss the foiul : Break the legs between the foot and the first joint, draw the sinews, pick the bird carefully, singe, wipe inside and out. The outside must be well dried, and sprinkled with pepper and salt. Cut off the neck, except about 1 inch, leaving a piece of skin to fold over the back. Twist the wings that their points are POULTRY AND MEAT. 23 brought across the back of the bird. Press the legs firmly downwards against the sides of the body. Pass a skewer between the folded bones of the wings, then through the point of the thigh, passing through the body and out at the corresponding points at the other side. If the bird is to be stuffed, put the stuffing into the breast, and to prevent any of it entering the body, turn back the small piece of neck so as to fill up the hole by the breast-bone, fold the skin over and fasten it to the back with a small skewer. Tie the legs together, then tie them to the tail, or they may instead be fastened with a skewer; in either case press the legs downwards so as to make the bird lie flat. The broken bone may be left on the legs until after cooking. Remove the thick skin from the inside of the gizzard, wash both gizzard and liver, and put them into the wings of the fowl. After trussing, slightly flour the bird, place on a dripping tin with plenty of dripping or butter for basting, and lay slit slices of fat bacon on the breast. Cook about 1 hour. A few minutes before dishing drift over with flour, baste and leave to brown. Serve with gravy, bacon rolls, and bread sauce (page 70). Note. — Chickens are not stuffed, but must be seasoned inside with salt and pepper. The liver and gizzard are not served with chickens. Almost all game is trussed for roasting in the way fowls are trussed, the exceptions being woodcock, snipe and plover, which are not drawn and have the heads left on. In trussing these birds press the legs to the sides, and pass the beak through the body and legs. Forcemeat for one Roast Fowl.— 1 oz. bread crusts steeped in boiling water and pressed dry in a strainer, 1 2 4 PRACTICAL COOKERY. dessertspoonful chopped parsley, \ oz. butter or chopped suet, pepper, salt and beaten egg for moistening.

AI-modernized reading of the original text

Turn the fowl on its breast, make a slit in the skin at the back of the neck, and loosen the skin from the neck. Cut off the neck near the body, but leave a flap of skin fully 2 inches long for folding over the back. Take out the crop and windpipe. Insert the fingers at the neck end, and loosen the liver and other parts. Keep the finger quite close to the carcase, breaking all the ligaments so that the contents are free. Nothing but the crop and windpipe is taken out at this end. Turn the bird on its back, and with a sharp knife make fc a short slit across close under the tail. Insert the fingers and loosen from the carcase as before, then take hold of the gizzard and draw the fowl. Wipe the inside carefully with a damp cloth. If, by accident, the gall bag or any part has been broken, the inside should be well washed by allowing a stream of cold water to pass through it. Roast Fowl. To truss the foiul : Break the legs between the foot and the first joint, draw the sinews, pick the bird carefully, singe, wipe inside and out. The outside must be well dried, and sprinkled with pepper and salt. Cut off the neck, except about 1 inch, leaving a piece of skin to fold over the back. Twist the wings that their points are brought across the back of the bird. Press the legs firmly downwards against the sides of the body. Pass a skewer between the folded bones of the wings, then through the point of the thigh, passing through the body and out at the corresponding points at the other side. If the bird is to be stuffed, put the stuffing into the breast, and to prevent any of it entering the body, turn back the small piece of neck so as to fill up the hole by the breast-bone, fold the skin over and fasten it to the back with a small skewer. Tie the legs together, then tie them to the tail, or they may instead be fastened with a skewer; in either case press the legs downwards so as to make the bird lie flat. The broken bone may be left on the legs until after cooking. Remove the thick skin from the inside of the gizzard, wash both gizzard and liver, and put them into the wings of the fowl. After trussing, slightly flour the bird, place on a dripping tin with plenty of dripping or butter for basting, and lay split slices of fat bacon on the breast. Cook about 1 hour. A few minutes before dishing drift over with flour, baste and leave to brown. Serve with gravy, bacon rolls, and bread sauce (page 70). Note. — Chickens are not stuffed, but must be seasoned inside with salt and pepper. The liver and gizzard are not served with chickens. Almost all game is trussed for roasting in the way fowls are trussed, the exceptions being woodcock, snipe and plover, which are not drawn and have the heads left on. In trussing these birds press the legs to the sides, and pass the beak through the body and legs. Forcemeat for one Roast Fowl.— 1 oz. bread crusts steeped in boiling water and pressed dry in a strainer, 1 2 4 dessertspoonful chopped parsley, \ oz. butter or chopped suet, pepper, salt and beaten egg for moistening.

Liverpool School of Cookery recipe book