The official handbook for the National Training School for Cookery

N.B. — We must be careful in stirring not to break the pieces of egg. 17. When the fowl is sufficiently boiled we take it out of the saucepan ; we take off the buttered paper, and place the fowl on a hot dish. 18. We take a knife and cut the twine, and draw it all out of the fowl. 19. We take the stewpan off the fire and pour the sauce over the fowl. 20. We take a wire sieve with the hard boiled yolks of the eggs, place it over the fowl, and rub the yolks through on to the breast. It is then ready for serving. N.B. — The neck, gizzard, liver, heart, and claws of the fowl (namely the Giblets), should be put aside, and when properly prepared can be used for soup (see " Soups," Lesson No. 6), or should be put in the stock pot. N.B. — To clean and prepare the giblets for use. A. We take the gizzard, cut it very carefully with a knife down the centre, where there is a sort of seam (we must be sure only to cut the first or outer skin), and draw off the outer skin without breaking the inside, which should be thrown away. B. We take the outer skin of the gizzard, the heart, and liver, wash them well in water, and dry them in a cloth. C. We take the neck, cut off the head, which is of no use, draw the skin off the neck, and wash the latter well in water, so as to remove the blood and any impurities. D. We put the claws and ends of legs in a basin of boiling water for some minutes, then take a knife, cut off the nails, and draw off the outer which can be pulled off like a glove. 1 66 National Training School for Cookery. TRUSSING A FOWL FOR ROASTING. Average cost of " Roasting a Fowl " and making " Bread Sauce!' i fowl i oz. of butter i penny roll or a gill of bread crumbs I onion \ pint of milk 5 peppercorns Salt i tablespoonful of cream 3 si Time required, about three quarters of an hour. Now we will show you how to prepare a Fawl and truss it for roasting. 1. We take a suitable fowl that has been already plucked, and put it on a board. 2. We turn the fowl on its breast, and make an incision cf an inch long down the neck, three inches below the head. 3. We pass our thumb round this incision and loosen the skin. 4. We take a sharp knife and put it under the skin, and cut off the neck as near the body as possible. 5. We must be careful in cutting off the neck to leave a piece of skin to fold over on to the back of the neck and cover the opening. 6. We take out the crop which lies in the front of the neck. 7. Then with our finger we loosen the liver and the other parts at the breast end. 8. We must now turn the fowl round, and make an incision at the vent, about one inch and a half wide. 9. We must put our hand through this incision into the body and draw out all the interiors carefully, so as not to mess the fowl. s. d. 2 9 O I O I o oh o i| o oj O l| Cooking Poultry. — Trussing Roast Fowl. 167 10. We must be very careful not to break the gall bag, or the liver will be spoiled. N.B. — We take the liver, heart, and gizzard, and put them in a basin of water, with about half a teaspoonful of salt ; the other interiors should be thrown away. N.B. — We should look through the fowl from one end to the other and see it is perfectly cleared out.