No. 391 (Corrected 1910). LEACH. Food Inspection and Analysis. LIGHTON and DOUGLAS. The Meat Industry and Meat Inspection. MITCHELL. Flesh Foods. PENNINGTON. The Handling of Dressed Poultry a Thousand Miles from the Market. Yearbook of the Department of Agriculture for 1912. SHERMAN. Food Products. SPRAGUE. A Precise Method of Roasting Beef. University of Illinois, Bulletin 419 (1907). WILEY. Foods and their Adulterations. WILEY and BIGELO\V. Preserved Meats. United States Depart- ment of Agriculture, Bureau of Chemistry, Bulletin 13, Part 10. WHITE. Meat. Ohio State University, Agricultural College Home Makers' Reading Course (1912). CHAPTER X POULTRY IN selecting poultry see that the flesh is firm, that there is a fair amount of fat underneath the skin, that the latter is whole and of a clear yellow color, and that the odor is good. Chickens and fowls have certain characteristics which make them read- ily distinguishable. Chickens have soft feet, a flexible breast bone, many pin feathers, and little fat, while fowls have hard and scaly feet, a rigid breast bone, long hairs, and a large amount of fat around the intestines. Poultry is not classed as belonging to the slaughterhouse industry and does not come under the provisions of the meat inspection law. The composition of poultry is essentially the same as that of meat. The light meat is composed of more tender fibers less firmly held together by connective tissue than the dark meat. Light meat also contains less fat. For these reasons, it is apt to be more rapidly digested, at least in the stomach, and is therefore preferable for persons having weak digestion. Dressing and cleaning poultry. The " dressing ' of chicken is often done now at the market. If it is necessary to do it, make an incision with a sharp knife just inside one of the legs, in the groin. Remove all entrails. Loosen skin at neck and remove crop. Wash thoroughly inside and out, holding the cavity under running water. Singe hairs by holding over burning paper or gas flame. Remove pin feathers with the point of a knife and cut the oil bag from the tail. If it is a fowl, take out the tendons separately, using a skewer. Cut the gall bladder away from the liver and cut off the outer coat of the 154 LABORATORY MANUAL OF FOODS AND COOKERY gizzard. Place gizzard and heart in cold water ; heat quickly to boiling and then simmer until tender. Add the liver a short time before removing the other giblets. The giblets may be chopped and added to the gravy. Trussing poultry. Insert a skewer underneath the legs, then thrust another one through the wings and breast. With string, tie the ends of the legs together and fasten them to the tail. Wind the ends of the string fastened to the tail, around the ends of the skewer beneath the legs. Cross the strings over the back, and wind them around the ends of the skewer through the wings; tie the strings together at the back.

AI-modernized reading of the original text

No. 391 (Corrected 1910). LEACH. Food Inspection and Analysis. LIGHTON and DOUGLAS. The Meat Industry and Meat Inspection. MITCHELL. Flesh Foods. PENNINGTON. The Handling of Dressed Poultry a Thousand Miles from the Market. Yearbook of the Department of Agriculture for 1912. SHERMAN. Food Products. SPRAGUE. A Precise Method of Roasting Beef. University of Illinois, Bulletin 419 (1907). WILEY. Foods and their Adulterations. WILEY and BIGELOW. Preserved Meats. United States Department of Agriculture, Bureau of Chemistry, Bulletin 13, Part WHITE. Meat. Ohio State University, Agricultural College Home Makers' Reading Course (1912). CHAPTER X POULTRY IN selecting poultry see that the flesh is firm, that there is a fair amount of fat underneath the skin, that the latter is whole and of a clear yellow color, and that the odor is good. Chickens and fowls have certain characteristics which make them readily distinguishable. Chickens have soft feet, a flexible breast bone, many pin feathers, and little fat, while fowls have hard and scaly feet, a rigid breast bone, long hairs, and a large amount of fat around the intestines. Poultry is not classed as belonging to the slaughterhouse industry and does not come under the provisions of the meat inspection law. The composition of poultry is essentially the same as that of meat. The light meat is composed of more tender fibers less firmly held together by connective tissue than the dark meat. Light meat also contains less fat. For these reasons, it is apt to be more rapidly digested, at least in the stomach, and is therefore preferable for persons having weak digestion. Dressing and cleaning poultry. The " dressing ' of chicken is often done now at the market. If it is necessary to do it, make an incision with a sharp knife just inside one of the legs, in the groin. Remove all entrails. Loosen skin at neck and remove crop. Wash thoroughly inside and out, holding the cavity under running water. Singe hairs by holding over burning paper or gas flame. Remove pin feathers with the point of a knife and cut the oil bag from the tail. If it is a fowl, take out the tendons separately, using a skewer. Cut the gall bladder away from the liver and cut off the outer coat of the gizzard. Place gizzard and heart in cold water ; heat quickly to boiling and then simmer until tender. Add the liver a short time before removing the other giblets. The giblets may be chopped and added to the gravy. Trussing poultry. Insert a skewer underneath the legs, then thrust another one through the wings and breast. With string, tie the ends of the legs together and fasten them to the tail. Wind the ends of the string fastened to the tail, around the ends of the skewer beneath the legs. Cross the strings over the back, and wind them around the ends of the skewer through the wings; tie the strings together at the back.

A laboratory manual of foods and cookery