§ 32. Gutting
Begin removing the entrails by cutting around the rectum and allowing it to drop down the inside of the carcass. Do not split the pelvis. Open down the belly line from the cod to the breastbone, and take out the paunch and the intestines, leaving the liver attached to the diaphragm. The heart, lungs and diaphragm may either be removed or allowed to remain in the carcass. Reach up into the pelvis and pull out the bladder. Wipe all blood and dirt from the carcass with a coarse cloth wrung nearly dry from hot water. Double up the front legs and slip over the ankle joint the little cord which is found by cutting into the fleshy part of the forearm.