The British Cookery Book

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

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To Truss Guinea-Fowl, Pheasants, and Partridges

63. Guinea-fowl and Feathered Game are trussed like the turkey, except that the heads are left on and turned under the left wing. The feet of partridges and grouse are also left on, having removed the toes, and generally those of pheasants and guinea-fowl. But sometimes they are now removed (see figs. 120, 121, and 122).

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