Goose.—For Carving, see observations on Fig. 15.
Fowls, for Roasting.
| Fig. 13. | Fig. 14. |
Fowls, for Roasting.—The most modern way of trussing these is as in Figs. 13 and 14. If it be but a chicken, or a small fowl, a single skewer through the wings, and the legs simply tied, as in Fig. 14, will be sufficient. But a large fowl is best kept in shape by the other method (Fig. 13).—See Carving, in observations on Fig. 15.
Turkey or Fowl for Boiling.—Fig. 15.
Turkey or Fowl, for Boiling.—For boiling, turkeys and fowls should, according to the newest fashion, both be trussed in the same way. There is nothing peculiar in this way, excepting as to the legs, which are to be trussed within the apron. To do this, the cook must first cut off the feet, and then, putting her fingers into the inside of the fowl, separate the skin of the leg from the flesh, all the way to the extreme joint. The leg, being drawn back, will thus remain, as it were, in a bag, within the apron; and, if this be properly done, there need be no other break in the skin than what has been occasioned at the joint by cutting the feet. If it be a turkey, or a large fowl, the form may be better preserved, by putting a skewer through the legs as well as through the wings (see Fig. 15). But with small fowls there needs no skewer for the legs. All skewers used in trussing should be taken out before the dish comes to table. To carve fowls, turkeys, &c., see Fig. 15. Begin by taking off the wings, cutting from a to b, c to d. Next the legs, putting your knife in at f f. Then, if it be a large bird, you will help slices from the breast (e e). But with the smaller birds, as chickens, partridges, &c., a considerable portion of the breast should come off with the wing, and then there is not enough left to spare any thing more from the breast-bone. The merry-thought, situated at the point of the breast-bone, is taken off by cutting straight across at h h. In helping, recollect that the liver-wing is commonly thought more of than the other. The breast-bone is divided from the back by simply cutting through the ribs on each side of the fowl. The neck-bones are at g g; but for these see Fig. 16, and the directions for carving the back.
Back of a Fowl.—Fig. 16.
Rest your knife firmly on the centre of the back, at the same time turning either end up with your fork, and this part will easily break in two at a b. The side-bones are at c d; and to remove these, some people put the point of the knife in at midway the line, just opposite to c d; others at the rump end of the bones e f. The neck-bones (at g h) are the most difficult part of the task. These must be taken off before the breast is divided from the back; they adhere very closely, and require the knife to be held firmly on the body of the fowl, while the fork is employed to twist them off.