Of Trussing a _Pidgeon._ From the same.
[Ill.u.s.tration: Fig. 5]
Draw it, but leave in the Liver, for that has no Gall; then push up the Breast from the Vent, and holding up the Legs, put a Skewer just between the bent of the Thigh and the brown of the Leg, first having turn"d the Pinnions under the Back: and see the lower Joint of the biggest Pinnions, are so pa.s.s"d with the Skewer, that the Legs are between them and the Body, as at A.
A _Goose_ to Truss. From the same.
[Ill.u.s.tration: Fig. 6]
A Goose has no more than the thick Joints of the Legs and Wings left to the Body; the Feet, and the Pinnions being cut off, to accompany the other Giblets, which consist of the Head and Neck, with the Liver and Gizzard.
Then at the bottom of the Ap.r.o.n of the Goose A, cut an hole, and draw the Rump through it; then pa.s.s a Skewer through the small part of the Leg, through the Body, near the Back, as at B; and another Skewer through the thinnest part of the Wings, and through the Body, near the Back, as at C, and it will be right.
The Trussing of an _Easterling._ From Mr. _W. N._ Poulterer of St.
_James"s-_Market_, London._
[Ill.u.s.tration: Fig.7]
A Duck, an Easterling, a Teal, and a Widgeon, are all trussed in the same manner. Draw it, and lay aside the Liver and Gizzard, and take out the Neck, leaving the Skin of the Neck full enough to spread over the Place where the Neck was cut off. Then cut off the Pinnions at A, and raise up the whole Legs, till they are upright in the middle of the Fowl B, and press them between the stump of the Wings, and the Body of the Fowl: then twist the Feet towards the Body, and bring them forwards, with the bottom of the Feet towards the Body of the Fowl, as at C. Then take a Skewer, and pa.s.s it through the Fowl, between the lower Joint, next the Foot, and the Thigh, taking hold, at the same time, of the ends of the stumps of the Wings A. Then will the Legs, as we have placed them, stand upright. D is the point of the Skewer.
The Manner of Trussing a _Chicken_ like a _Turkey-Poult,_ or of Trussing a _Turkey-Poult._ From. Mr. _W. N._ Poulterer of St. _James"s-_Market.
[Ill.u.s.tration: Fig. 8]
Take a Chicken and cut a long slit down the Neck, on the Fore-part; then take out the Crop and the Merry-Thought, as it is call"d; then twist the Neck, and bring it down under the Back, till the Head is placed on the side of the Left-Leg; bind the Legs in, with their Claws on, and turn them upon the Back. Then between the bending of the Leg and the Thigh, on the Right side pa.s.s a Skewer through the Body of the Fowl; and when it is through, run the Point through the Head, by the same Place of the Leg, as you did before, as at A: you must likewise pull the Rump B through the Ap.r.o.n of the Fowl. _Note,_ The Neck is twisted like a Cord, and the boney part of it must be quite taken out, and the Under-Jaw of the Fowl taken away; neither should the Liver and Gizzard be served with it, though, the Pinnions are left on. Then turn the Pinnions behind the Back, and pa.s.s a Skewer through the extreme Joint, between the Pinnion and the lower Joint of the Wing, through the Body, near the Back, as at C, and it will be fit to roast in the fashionable manner. _N.B._ Always mind to beat down the Breast-Bone, and pick the Head and Neck clean from the Feathers before you begin to truss your Fowl.
A Turkey-Poult has no Merry-Thought, as it is called; and therefore, to imitate a Turkey the better, we take it out of a Chicken through the Neck.
[Ill.u.s.tration: Fig 9]
Fig. 9. Shews the Manner how the Legs and Pinnions will appear when they are turn"d to the Back; as also, the Position of the Head and Neck of the Chicken, or Turkey-Poult.
The manner of Trussing an _Hare_ in the most fashionable Way. From Mr. _W.
N._
[Ill.u.s.tration: Fig. 10]
Case an Hare, and in casing it, just when you come to the Ears, pa.s.s a Skewer just between the Skin and the Head, and by degrees raise it up till the Skin leaves both the Ears stript, and then take take off the rest as usual. Then give the Head a Twist over the Back, that it may stand, as at A, putting two Skewers in the Ears, partly to make them stand upright, and to secure the Head in a right Disposition; then push the Joint of the Shoulder-Blade, up as high as may be, towards the Back, and pa.s.s a Skewer between the Joints, as at B, through the bottom Jaw of the Hare, which will keep it steady; then pa.s.s another Skewer through the lower Branch of the Leg at C, through the Ribs, pa.s.sing close by the Blade-Bone, to keep that up tight, and another through the Point of the same Branch, as at D, which finishes the Upper-Part. Then bend in both Legs between the Haunches, so that their Points meet under the Scut, and skewer them fast, with two Skewers, as at O O.
A Fowl trussed for Boiling. From Mr. _W. N._ Poulterer, &c.
[Ill.u.s.tration: Fig. 11]
When it is drawn, twist the Wings till you bring the Pinnion under the Back; and you may, if you will, enclose the Liver and Gizzard, one in each Wing, as at A, but they are commonly left out. Then beat down the Breast Bone, that it does not rise above the fleshy Part; then cut off the Claws of the Feet, and twist the Legs, and bring them on the out-side of the Thigh, towards the Wing, as at B, and cut an Hole on each side the Ap.r.o.n, just above the Sides-man, and put the Joints of the Legs into the Body of the Fowl, as at C: so this is trussed without a Skewer.
To Truss a _Pheasant_ or _Partridge._ From the same.
[Ill.u.s.tration: Fig. 12]
Both the Pheasant and Partridge are trussed the same way, only the Neck of the Partridge is cut off, and the Neck and Head of the Pheasant is left on: the Plate above shews the Pheasant trussed. When it is drawn, cut off the Pinnions, leaving only the stump-bone next the Breast, and pa.s.s a Skewer through its Point, and through the Body near the Back, and then give the Neck a turn; and pa.s.sing it by the Back, bring the Head on the outside of the other Wing-Bone, as at A, and run the Skewer through both, with the Head landing towards the Neck, or the Rump, which you please: B is where the Neck runs. Then take the Legs, with their Claws on, and press them by the Joints together, so as to press the lower Part of the Breast, then press them down between the Sides-men, and pa.s.s a Skewer through all, as at C. Remember a Partridge must have its Neck cut off, or else in every thing is trussed like a Pheasant.
To boil an artificial _Pheasant,_ with _Sellary._ From Mrs. _Johnson, Devereux-Court_ near _Temple-Bar._
Prepare a Rabbit in the same manner as above directed, only it must not be larded; then boil it, and give it the following Sauce. Take six or seven Roots of Sellary, and boil them, when they are well clean"d from Dirt, till they are tender, then cut them into pieces of about two Inches long, and toss them up with strong Gravey thicken"d with burnt b.u.t.ter. Pour this over the artificial Pheasant, and serve it hot, well impregnated with Spice.
Then garnish it with Lemon sliced, or sliced Orange, and some fry"d Bread, and some Slices of pickled red Beet-Roots; or round the Edges of the Dish, strew some sifted raspings of Bread.
_THE END._