Trussing a Fowl for Roasting

Ingredients

• 1 fowl
• 1 oz. of butter
• 1 penny roll or a gill of bread crumbs
• 1 onion
• 1 pint of milk
• 5 peppercorns
• Salt
• 1 tablespoonful of cream

Method

1. 1

   Prepare the fowl by making incisions and removing the neck and interiors.

2. 2

   Clean the fowl thoroughly, singe off hairs, and truss it tightly with twine to maintain shape.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 65. The excerpt below is the record exactly as published.

pint of milk. 6. We put the stewpan on the fire, and stir the mixture with a wooden spoon until it boils and thickens. 7. We must then remove the stewpan to the side of the fire until required for use. 8. When the eggs are sufficiently boiled, we take them carefully out of the saucepan with a spoon. 9. We take the eggs and knock them against the edge of a basin to break off all the shell. 10. We take a small basin of cold water. 11. We cut the eggs in half and take out the yolks. 12. We put the whites into cold water to prevent their turning yellow. 13. We take the whites of the eggs out of the water and cut them to the shape of small dice. 14. We add the pieces of white of egg to the sauce in the stewpan. Cooking Poultry. — Trussing Boiled Fowl. 165 15. We now add one gill of cream to the sattce. 16. We move the stewpan to the centre of the fire, and stir well till it boils again. 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 fozvl 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 clazvs 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!' INGREDIENTS. 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

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