Home › The Principles of Cookery › Fowl, to Truss (boiled)

Fowl, to Truss (boiled)

Pluck, draw, singe, and wash the fowl inside and outside, then wipe it. Cut off the neck even with the back, but leave enough skin to roll back neatly. Take off the feet, and insert the legs in a slit of the skin made in the sides. Pass a skewer through the leg and the bottom of the wing (the other part of the wing should be twisted over the back) through the body; do the same on both sides. Roll and skewer the skin of the neck, and put the rump through a slit made in the apron. Secure with string across the tops of the legs, and make all firm before boiling. White-legged fowls are best in point of colour for boiling.