Carefully remove the crop from the breast. This is a
thin membrane — often so thin and soft, in fact, that it is
hardly perceptible, so that special care is required to find
and remove it. When the crop is all taken out, insert
the forefinger m the throat, and break the ligaments that
Iiold the internal organs to the breast-bone. Make an in-
cision near the vent, and work the hand slowly around,
not through, the organs, keeping the fingers close to the
breast-bone until they can reach no farther, and loosen-
ing the organs on each side down toward the back.
The gall-bladder lies on the left side, and if the fingers
be kept up and everything loosened before drawing out,
there will be no danger of its breaking. Gently draw out
all the organs at once. It may be that the lights and a
piece of the wind-pipe will not come out with the rest.
The lights will be found embedded in the ribs, being of
a soft, spongy, pinkish substance. Look in the throat for
the wind-pipe. Remove the oil-sac from the top of the
tail. One of the best authorities says it is best not to
wash a bird of any kind, either outside or inside, unless
some accident has happened in removing the entrails;
it should be wiped with a very damp cloth. Other
authorities, equally good, advise washing very quickly,
not allowing the bird to remain in the water a moment.
All the best cooks agree that vi^ater ruins the sweetness
ME A TS. 203
and detracts much from the flavor of poultry and game
and, if needed at all, should be used very sparingly.
Cut the liver away from the gall-bag, taking care not to
break the gall. Cut open the heart to remove the blood,
or else pinch it gently to empty it. Cut carefully in one
of the thick ends of the gizzard, cutting only to the lining
and not into it. Draw off the gizzard, leaving the lining
that contains the sand unbroken. Wash these pieces and
set them away for use.
Turkeys, geese, ducks, pigeons, pheasants and all birds
are cleaned in the same way. Should the fowl, when
drawn, have a bad odor, wash it in cold water in which
has been dissolved half a tea-spoonful of soda. This will
help to restore the meat, but such birds are never satis-
factory. Poultry when bought undrawn is very sure to
have a strong smell. If housekeepers everywhere would
maintain a crusade against the sale of undrawn poultry in
the markets or by farmers, they would work a most
wholesome hygienic reform. It is a vicious practice — an
abuse, in fact, that people have endured, like many other
abuses, because there is no remedy except in concerted
action. It is impossible to keep undrawn poultry even a
few hours without putrefaction setting in, taking place
from the effect of the gases arising from the undigested
food in the crop and intestines. The longer it is kept,
the more of the poison goes into the flesh ; and in the
majority of cases poultry that reaches the kitchen from
the market is actually unfit for food. Housekeepers
could well afford to pay a larger price to have the poultry
dressed immediately upon being killed, since much is
now paid for that is thrown away, besides having left a
mass of poisoned flesh. It is urged that some people
204 THE PA TTERN COOK-BOOK.
prefer the flavor of undressed poultry, but that fact only
makes the matter the more alarming since it indicates
that we are cultivating a taste for putrid meat.
Page 87
Presented as published in 1890. 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
Carefully remove the crop from the breast. This is a thin membrane — often so thin and soft, in fact, that it is hardly perceptible, so that special care is required to find and remove it. When the crop is all taken out, insert the forefinger in the throat, and break the ligaments that Iiold the internal organs to the breast-bone. Make an incision near the vent, and work the hand slowly around, not through, the organs, keeping the fingers close to the breast-bone until they can reach no farther, and loosening the organs on each side down toward the back. The gall-bladder lies on the left side, and if the fingers be kept up and everything loosened before drawing out, there will be no danger of its breaking. Gently draw out all the organs at once. It may be that the lights and a piece of the wind-pipe will not come out with the rest. The lights will be found embedded in the ribs, being of a soft, spongy, pinkish substance. Look in the throat for the wind-pipe. Remove the oil-sac from the top of the tail. One of the best authorities says it is best not to wash a bird of any kind, either outside or inside, unless some accident has happened in removing the entrails; it should be wiped with a very damp cloth. Other authorities, equally good, advise washing very quickly, not allowing the bird to remain in the water a moment. All the best cooks agree that water ruins the sweetness
and detracts much from the flavor of poultry and game and, if needed at all, should be used very sparingly. Cut the liver away from the gall-bag, taking care not to break the gall. Cut open the heart to remove the blood, or else pinch it gently to empty it. Cut carefully in one of the thick ends of the gizzard, cutting only to the lining and not into it. Draw off the gizzard, leaving the lining that contains the sand unbroken. Wash these pieces and set them away for use.
Turkeys, geese, ducks, pigeons, pheasants and all birds are cleaned in the same way. Should the fowl, when drawn, have a bad odor, wash it in cold water in which has been dissolved half a tea-spoonful of soda. This will help to restore the meat, but such birds are never satisfactory. Poultry when bought undrawn is very sure to have a strong smell. If housekeepers everywhere would maintain a crusade against the sale of undrawn poultry in the markets or by farmers, they would work a most wholesome hygienic reform. It is a vicious practice — an abuse, in fact, that people have endured, like many other abuses, because there is no remedy except in concerted action. It is impossible to keep undrawn poultry even a few hours without putrefaction setting in, taking place from the effect of the gases arising from the undigested food in the crop and intestines. The longer it is kept, the more of the poison goes into the flesh ; and in the majority of cases poultry that reaches the kitchen from the market is actually unfit for food. Housekeepers could well afford to pay a larger price to have the poultry dressed immediately upon being killed, since much is now paid for that is thrown away, besides having left a mass of poisoned flesh. It is urged that some people
prefer the flavor of undressed poultry, but that fact only makes the matter the more alarming since it indicates that we are cultivating a taste for putrid meat.