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Turkey, Drawing Of

Lay the bird on its breast, push back the skin of the neck, and cut the neck itself off close to the body, but leave the skin long that it may be securely turned over. Remove the windpipe, and loosen the inside of the throat with the finger. Make an incision under the tail an inch and a half long, with the fingers remove the crop and the intestines, and be particularly careful not to break the gall-bladder, which is fastened to the liver, nor to let any of the gall touch the bird, as it will impart a bitter taste which cannot afterwards be removed. Wash the inside with a soft rag, pour water through it, and dry it carefully.