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To Truss Hare and Rabbit

64. Hares and Rabbits, for roasting, are first filled with stuffing; after which they are sewn up with a needle and thread. The head is then bent back upon the shoulders, and fixed there by a skewer passed through the mouth and into the body. The fore-legs are extended straight along the sides, and skewered there through the body; after which the hind-legs are also brought straight forward, sometimes requiring a slight notch behind the joint to allow of this, and they are secured with a skewer. A string is then crossed under the belly, so as to catch the four points of the skewers, after which the ends are brought up over the back and tied (see fig. 119).

TO TRUSS FOWLS AND PARTRIDGES WITH THE LEGS CONCEALED. 65. Fowls and Partridges are now often trussed so as to conceal the legs under the skin, and to dispense with skewers altogether. This is done by first rolling the skin backwards and forwards over the roots