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Poultry, to Make Tender

"If obliged to cook poultry immediately after killing," says the author of a collection of French recipes, "to make it tender, do as follows. Steep it in boiling water, and feather it in the hot water; or before you kill the poultry, be it turkey or goose, make it swallow a spoonful of vinegar. These methods will make the poultry as tender as if killed some days previous to being dressed."