Modern cookery for private families

by Eliza Acton

TO TRUSS A TURKEY, FOWL, PHEASANT OR PARTRIDGE, FOR ROASTING.

First draw the skin of the neck down over the back, and secure it from slipping up; then thread a trussing needle of convenient size,[[4]] for the occasion, with packthread or small twine (the former, from being the most flexible, is best); pass it through the pinion of the bird, then through the thick part of the thigh, which must be brought up close under the wing, and in a straight line quite through the body, and through the leg and pinion on the other side; draw them close, and bring the needle back, passing it through the thick part of the leg, and through the second joint of the pinion, should it be left on the bird; tie it quite tight; and then to secure the legs, pierce the sidebone and carry the twine over the legs, then pass the needle through the other sidebone, and tie them close down. If skewers be used they should be driven through the pinions and the legs, and a twine passed across the back of the bird, and caught over the points of it, and then tied in the centre of the back: this is only needful when the trussing is not firm.

[4]. These may be had, of various sizes, at any good ironmongers.

When the head is left on a bird, it may still be trussed in the same way, and the head brought round, as shown here, and kept in place by a skewer passed through it, and run through the body. When the bird is trussed entirely with skewers, the point of one is brought from the other side, through the pinions and the thighs, and the head is fixed upon it. The legs are then pressed as much as possible under the breast, between it and the side-bones, where they are lettered a b. The partridge in the engraving is shown with the skewers just withdrawn after being roasted.

Hares, after being filled with forcemeat, and sewn or securely fastened up with skewers, are brought into proper roasting form by having the head fixed between the shoulders, and either fastened to the back by means of a long skewer, run through the head quite into it, or by passing one through the upper part of the shoulders and the neck together, which will keep it equally well in place, though less thrown back. The fore-legs are then laid straight along the sides of the hare, and a skewer is thrust through them both and the body at the same time; the sinews are just cut through under the hind-legs, and they are brought forward as much as possible, and skewered in the same manner as the others. A string is then thrown across, under the hare and over the points of both skewers, being crossed before it is passed over the second, and then tied above the back. The ears of a hare are left on; those of a rabbit, which is trussed in the same way, are taken off.

Paste Brush.

Joints of meat require but little arrangement, either for the spit or for boiling. A fillet of veal must have the flap, or part to which the fat adheres, drawn closely round the outside, and be skewered or bound firmly into good shape: this will apply equally to a round of beef. The skin or flank of loins of meat must be wrapped over the ends of the bones, and skewered on the underside. The cook should be particularly careful to separate the joints when it has not been done by the butcher, and necks of veal or mutton also, or much trouble will often arise to the carver.

Cutlet Bat.

To flatten and bring cutlets into uniform shape, a bat of this form is used: and to egg or to cover them with clarified butter when they are to be crumbed, a paste-brush should be at hand. Indeed, these and many other small means and appliances, ought to be provided for every cook who is expected to perform her duty in a regular and proper manner, for they save much time and trouble, and their first expense is very slight; yet many kitchens are almost entirely without them.