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To Truss Geese and Ducks

61. Geese and Ducks have their heads cut off in the same way as described at (a); but the legs are cut off at the first joint above the feet, and the wings are also removed at the first joint. Sometimes, however, the legs of ducks are left on as in fowls. Next introduce the stuffing, and tie the skin as described at (a). After this the wings are transfixed by a skewer through the body, and the legs the same, keeping them down by the side of the side-bones. The giblets, including the pinions, legs, liver, heart, gizzard, head, and neck, are separately cooked (see figs. 117 and 118).