11. We take a damp cloth and wipe out the inside of the
fowl to clean it thoroughly.
N.B. — If the fowl is not quite fresh, we should use a little vinegar and water
on the cloth we use for cleaning it, and then take a clean cloth and wipe
it quite dry.
12. We take a sharp knife and cut off the claws from
the legs of the fowl.
13. We take a basin of boiling water, and hold the end
of the legs of the fowl in the water for a minute or two.
14. We then take off the outside skin as far as to the
first joint.
15. We take a twist of paper or a taper and light it.
16. We take the fowl up by its legs and hold the lighted
paper under it to singe off the little hairs.
17. We then hold the foivl up by its wings and singe
the other end.
N.B. — We must be careful in singeing not to blacken or mark the fowl in
any way.
18. We turn the fowl on its breast, and draw tightly the
breast skin over the incision on to the back of the neck.
19. We cross the ends of the wings over the back of the
neck.
20. We now turn the fowl on its back with the neck
towards us.
21. We take a trussing needle and thread itwith fine twine.
22. We hold the legs up and press the thighs well into
the sides of the fowl, forcing the breast up to give the fowl
a good shape.
23. We take the threaded trussing needle, and pass it
through the bottom of one thigh, through the body, and
out on the other side through the other thigh.
N.B — If liked, a part of the gizzard and liver (when cleaned, see Note at
the end of ' 1 Trussing a Fowl for Boiling "J can be put into the wings of
the fowl.
1 68 National Training School for Cookery.
24. We must now turn the fozvl on its breast, and take
the threaded trussing needle again, and pass it through the
middle of the pinion or wing, through the little bone called
the sidesman or stepmother's wing, catching up the skin
which folds over the incision, and out through the other
little bone and wing.
25. We must pull this twine very tightly and tie it as
firmly as possible at the side of the fowl.
26. We turn the fowl over on its back, keeping the neck
still towards us.
27. We put our finger in the incision (made for drawing
the fowl) and lift up the end of the breast bone.
28. We take the threaded trussing needle and pass it
through the skin over the bottom of the breast bone, over
the end of one leg, back through the body close to the
backbone, and tie it firmly over the other leg at the side.
N.B. — If there is no gravy ready for serving with the roast fowl, we should
prepare it now (see Note at the end).
29. We now put the screen with the jack and dripping-
pan before the fire.
30. We must make up the fire in the same manner as
described in Roasting.
N.B. — We do not require such a large fire as for roasting meat.
31. We take the trussed fowl and pass the hook of the
jack through the back of the fowly and hang it up on the
jack.
N.B. — If the fire is very fierce, we should take a piece of whitey brown paper,
butter it, and tie it over the fowl so as to prevent it from burning.
32. We put one ounce of butter✪ Roast Fowl in the dripping-pan to
melt.
33. We use this melted butter to baste the fowl, as the
fozvl is not very fat, there will not be much dripping
from it.
Page 67 · 1 recipe record on this page
Presented as published in 1891. 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
11. We take a damp cloth and wipe out the inside of the fowl to clean it thoroughly.
N.B. — If the fowl is not quite fresh, we should use a little vinegar and water on the cloth we use for cleaning it, and then take a clean cloth and wipe it quite dry.
12. We take a sharp knife and cut off the claws from the legs of the fowl.
13. We take a basin of boiling water, and hold the end of the legs of the fowl in the water for a minute or two.
14. We then take off the outside skin as far as to the first joint.
15. We take a twist of paper or a taper and light it.
16. We take the fowl up by its legs and hold the lighted paper under it to singe off the little hairs.
17. We then hold the fowl up by its wings and singe the other end.
N.B. — We must be careful in singeing not to blacken or mark the fowl in any way.
18. We turn the fowl on its breast, and draw tightly the breast skin over the incision on to the back of the neck.
19. We cross the ends of the wings over the back of the neck.
20. We now turn the fowl on its back with the neck towards us.
21. We take a trussing needle and thread itwith fine twine.
22. We hold the legs up and press the thighs well into the sides of the fowl, forcing the breast up to give the fowl a good shape.
23. We take the threaded trussing needle, and pass it through the bottom of one thigh, through the body, and out on the other side through the other thigh.
N.B — If liked, a part of the gizzard and liver (when cleaned, see Note at the end of ' 1 Trussing a Fowl for Boiling "J can be put into the wings of the fowl.
1 68 National Training School for Cookery.
24. We must now turn the fozvl on its breast, and take the threaded trussing needle again, and pass it through the middle of the pinion or wing, through the little bone called the sidesman or stepmother's wing, catching up the skin which folds over the incision, and out through the other little bone and wing.
25. We must pull this twine very tightly and tie it as firmly as possible at the side of the fowl.
26. We turn the fowl over on its back, keeping the neck still towards us.
27. We put our finger in the incision (made for drawing the fowl) and lift up the end of the breast bone.
28. We take the threaded trussing needle and pass it through the skin over the bottom of the breast bone, over the end of one leg, back through the body close to the backbone, and tie it firmly over the other leg at the side.
N.B. — If there is no gravy ready for serving with the roast fowl, we should prepare it now (see Note at the end).
29. We now put the screen with the jack and drippingpan before the fire.
30. We must make up the fire in the same manner as described in Roasting.
N.B. — We do not require such a large fire as for roasting meat.
31. We take the trussed fowl and pass the hook of the jack through the back of the fowly and hang it up on the jack.
N.B. — If the fire is very fierce, we should take a piece of whitey brown paper, butter it, and tie it over the fowl so as to prevent it from burning.
32. We put one ounce of butter in the dripping-pan to melt.
33. We use this melted butter to baste the fowl, as the fozvl is not very fat, there will not be much dripping from it.
Records on this page
Roast Fowl