The Ideal cook book

stuffing will be found. A _ good carver will cut a large number of ge fine slices Off the breast, especially if * he commences close down by the wing, carving towards the ridge of the breastbone. Now take off the wings in the same way as in carving fowl. It may be necessary in taking off the leg to turn the goose on its side, then pressing down the small end of leg pass the knife under it from the top down to the joint, turn the leg back with the fork, and with the knife cut through the joint, removing the thigh bone from its socket, disengage the merry- hoee and all other parts the same way as in fowl. 94. To Prepare and truss a fowl for roasting. Singe off all small feathers left on the bird, with a lighted paper, moving it quickly so as not to scorch it. It is an error to depend on this singeing to take away the feathers carelessly left in plucking. 42 ‘THE Dominion Cook Book. jeft in plucking. If any appear pull them out; if singed out an odor of burnt feathers will cling ’to the bird. Now commence to draw. Place the bird back downwards upon the table, cut a small slit in the skin of the neck, draw the neck towards you, cutting it off atthe root. Then make a small slit in the tail-end of the bird, and with the middle finger loosen the entrails, doing this carefully, that you may afterwards have less trouble in drawing, Cut off vent and draw. Be careful not to break the gall bladder, for by so doing the bird will be ruined. With a clean cloth wipe out the inside, also the flap of skin at the neck, and should you accidently break any part, it is only safe to wash the inside, drying it thoroughly witha clean cloth. Dip the legs in boiling water, scrape them and cut off claws; also the tips of pinions. It is now ready for trussing. Skewer the pinions by inserting the skewer through the first joint of the oneon the right side (the middle of the leg being brought near to it), then through the body and through the pinion on the left. Fasten the skin over the neck, piacing it over the back with a skewer. Now put a long skewer through the skin of the back, on the left side; then through the first joint of the leg and on through the leg on right side. Clean and wash gizzard, put it on one of the pinions and the liver on the other. The bird is now ready. 95. Fow! (Roast) — Ingredients— Butter, flour, gravy, lemon juice, sausages, bacon. ; Fowls require constant attention in dredging and basting, and the last ten minutes let butter rolled in flour be stuck over them in little bits, and allowed to melt without basting. The gravy for fowls should always be thickened, and slightly flavored with lemon-juice. Sausages or rolled bacon should be served on the same dish, and white mashed potatoes should always be handed with poultry. 96. To Truss a Fowl for Boiling Loosen the skin of the legs carefully, so as not to break it. The legs may be cut off at the knee joint, or trussed with the feet underneath. Skewer the pinions and legs firmly to the side of the bird; the liver and gizzard are omitted, when the fowl is boiled. * 97. Fowl (to Boil). For boiling, choose those that are not black-legged. Pick POULTRY AND GAME. , 43 them nicely, singe, wash and truss them. Flour them, and put _ them into hot water. Simmer for three quarters of an hour. Serve with parsley and butter; oyster, lemon, liver, celery sauce. 98. Chicken Cutlets (with Rice) —Ingredients—A_teacupful of rice, some good stock, I onion, salt and pepper, some cold ham and chicken, egg, bread crumbs. Boil a teacupful of rice in some good stock, and pound it in a mortar with an onion that has been cooked in butter, with salt and pepper. Pound separately in equal portions cold ham and chicken, form this into cutlets ; cover them with egg and bread crumbs and fry. Serve with a sharp sauce.