The practical housewife : a complete encyclopædia of domestic economy and family medical guide / by the original editor of the "Family friend", the "Housewife's reason why", etc.

  • Philp, Robert Kemp, 1819-1882.
Date:
1860
Catalogue details

Licence: Public Domain Mark

Credit: The practical housewife : a complete encyclopædia of domestic economy and family medical guide / by the original editor of the "Family friend", the "Housewife's reason why", etc. Source: Wellcome Collection.

    344/360 (page 326)
    WILD-FOWL. Trussing.—Pick clean, cut off the neck close to the back, and, with the middle finger, loosen the liver and other parts. Cut off the pinions at the first joint; then cut a slit between the vent and the rump, and draw them clean. Clean them properly with the long feathers on the wing, cut off the nails, and turn the feet close to the legs. Put a skewer in the pinion, pull the legs close to the breast, and run the skewer through the legs, body, and the other pinion. Cut oft the end of the vent, and put the rump through it. All kinds of wild-fowl are to be trussed thus. Carving.—Every kind of Avild-fowl must be carved the same as a duck. pigeon. Trussing.—Pick clean, take off the neck close to the back ; then remove the crop, cut off the vent, and draw out the entrails and gizzard, but leave the liver, as a pigeon has no gall-bladder. If for roasting J cut off the toes, cut: a slit in one of the legs, and put the other through it. Draw the leg tight to the pinion, put a skewer through the pinion, legs, and body, and with the handle of the knife break the breast flat. Clean the gizzard, put it under one of the pinions, and turn the points on the back. If for boiling or steiving^ cut the feet off at the joints, turn the legs, and stick them in the sides, close to the pinions. If for a pie^ they must be done in the same manner. ^ Carving.—There are three methods of carving them:—1st, as a chicken; 2nd, by dividing them down the middle ; and 3rd, dividing them across, which is done b}^ fixing the fork at 1, and entering the knife just before it, then cutting in the lines 1—2 and 1—3. The lower part is considered the Jietter half. woodcock, plover, and snipe. Trussing.—If these birds are not very fresh, great care must be taken in picking them, as they are very tender to pick at any time ; for even the heat of the hand will sometimes take off t]ie skin, which will destroy the beauty of the bird. When picked clean, cut the pinions in the first joint, and with the handle of a knife beat the breast-bone flat. Turn the legs close to the thighs, and tie them together at the joints. Put the thighs close to the pinions, put a skewer into the pinions, and run it through the thighs, body, and other pinion. Skin the head, turn it, take out the eyes, and put the head on the poin^t of the skewer, with the bill close to the breast. These birds must never be draion.