To Truss Poultry

Ingredients

• Have at least 1 yard fine twine in trussing-needle

Method

1. 1

   Fill inside with stuffing.

2. 2

   Turn wings across back so that pinions touch.

3. 3

   Run needle through thick part of wing under bone, through body and wing on other side; return in same way, but passing needle in over bone, tie firmly, leave several inches of twine.

4. 4

   Press legs up against body, run needle through thigh, body, and second thigh, and return, going round bone in same way; tie firmly.

5. 5

   Run needle through ends of legs, return, passing needle through rump; if opening is badly torn, 1 or 2 stitches may be needed, otherwise not.

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 68. The excerpt below is the record exactly as published.

To Truss Poultry. — Fill inside with stuf- fing (see StuflSngs). Have at least 1 yard fine twine in trussing-needle

Cook this with the app: pantry check, scaling, and the assistant.