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Choosing and Trussing (Choose those that feel hard)
Choose those that feel hard at the vent, as that shows their fatness. There are three sorts-the grey, green and bastard plover, or lapwing. They will keep good for some time, but if very soles. Wash and wipe them thoroughly stale, the feet will be very dry. Plovers dry, and let them remain in a cloth until it PLAICE. is time to dress them. Brush them over with egg, and cover with bread-crumbs, mixed with a little flour. Fry of a nice brown in hot dripping or lard, and garnish with fried parsley and cut lemon. Send are scarcely fit for anything but roasting; they are, however, sometimes stewed, or made into a ragoût, but this mode of cooking is not to be recommended. Pluck off the feathers, wipe the outside of the birds with a damp cloth, and do not draw them; truss with the head under the wing, put them down to a clear fire, and lay slices of moistened toast in the drippingpan to catch the trail. Keep them well basted, dredge them lightly with flour for a few minutes before they are done, and let them be nicely frothed. Dish them on the toasts, over which the trail should be equally spread. Pour round the toast a little good gravy, and send some to table in a tureen.
TIME.-10 minutes to 1/4 hour.
SEASONABLE. In perfection from the beginning of September to the end of January. PLUCKING AND SINGEING.
Plucking, Singeing and Dressing of Poultry and Game. Under the heading of fowl, goose, &c., will be found detailed the way to truss each particular PLUCKING AND SINGEING. it as shown in "Fowl being Singed," and take off all the down left with a lighted paper, which must be moved quickly to avoid scorching the skin. In this singeing, be particularly careful of those parts which will be hidden in the trussing, as the others FOWL BEING PLUCKED. bird, as well as a hare and a rabbit; but as all birds are plucked in the same way, it is only necessary to describe the process once.
The bird should be held in the manner shown in illustration, and the feathers first removed from under the wing, and every LOOSENING INSIDE OF FOWL. can be singed again after the bird has been trussed.
In drawing birds, care and knowledge is needed; and we describe and illustrate the drawing of a fowl, as the mode is the same for all birds of sufficiently large size.
Lay the fowl back downwards upon a table. Cut a slit in the skin of the neck; then draw it out and cut it off at the root.
FOWL BEING SINGED. feather must be taken out, leaving only the down. In plucking grouse, leave the breast feathers in till after trussing, as the skin is tender and apt to break.
When poultry has been plucked it is necessary to singe it, and, to do this, hold FOWL BEING DRAWN.
After this, cut through the skin, leaving enough to form a flap; then through this opening put the middle finger, as shown in illustration, and loosen the inside as carefully and thoroughly as possible, as by this means less trouble is found in afterwards drawing the fowl. Next cut off the head and draw the bird as shown in illustration, PLUM CAKE, COMMON.
PLUM PUDDING. remain for one day; then put them into a preserving-pan, stand them by the side of the fire to simmer gently for about 1/2 hour, and then boil them rapidly for another 15 minutes. The scum must be carefully rebeing most careful to take out all the entrails, and not to break the gall bladder, which would impart a bitter taste to the whole bird. After drawing, wipe out the bird inside, also the flap of the neck; then dip the legs in boiling water, scrape them | moved as it rises, and the jam must be well and cut off the claws, also the tips of the pinions.
Some few birds are not drawn at all, others are not large enough for the passage of the hand, and these will be found treated under their several headings,
