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 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 on each side the back, where they are secured by transfixing them with a skewer, which also tacks the end of the pinion. The legs are scalded to get off the outside skin (see fig. 124).

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