How to Clean and Truss Poultry.
Cut off the head, and then the legs, being careful in the latter case to cut in or below the joints. Now cut the skin on the back of the neck; then turn the skin over on the breast and cut off the neck. Take out the crop, being particular to remove all the lining membrane. Put the forefinger into the throat and break the ligaments that hold the internal organs to the breastbone. Next cut the bird open at the vent, beginning under the left leg, and cutting in a slanting direction toward the vent. Stop there. Insert the hand in this opening, and work around the organs until they are loosened from the bones. Gently draw all the organs out at once. Put the hand in to learn if either the windpipe or lights are left in the body. Cut the oil bag from the tail. This is a hard, yellow substance. Now singe the bird by holding it over a lighted newspaper. The paper should be drawn into a long, fluffy piece, then twisted lightly. Hold the burning paper over an open fire or a coal hod during the operation of singeing.
Wash the poultry quickly in cold water; then season it with salt, and fill the crop and breast with dressing. Draw the skin at the neck on to the back, and fasten it with a skewer to the backbone. Turn the tips of the wings under the back, and fasten them in that position with a long skewer. Pass a short skewer through the lower part of the legs, and then through the tail. Tie with long piece of twine. Turn the bird on its breast and bring the string up around the skewers that hold the neck and wings. Tie firmly, and the bird will be ready for cooking.