A committee of ladies collected the receipts; the editor of the Manual of Domestic Economy arranged them — British cookery and household management, c.1864.

To Truss Wild-Fowls

1 page in this part of The British Cookery Book.

To Truss Wild-Fowls

62. Wild-fowl are trussed as described at (b), except that their legs are left on, and twisted each at the knuckle, so as to rest the claws…

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