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To Truss Poultry
Press the thighs and wings close against the body; fasten securely with skewers and tie with string. Draw the skin of the neck to the back and fasten it.
The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.
Home › Poultry and Game › To Truss Poultry
Press the thighs and wings close against the body; fasten securely with skewers and tie with string. Draw the skin of the neck to the back and fasten it.