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Trussing and Boiling

always to a certain extent mixed up with scum in boiling, and therefore comparativcly useless), and of the dissolved gelatine, albumen, and salts. The gelatine and saline matter may be saved in solution, and when not too salt, as in boiling salt meats, it may be made into good soup; but the albumen and fat are skimmed off during the boiling, and they are not easily cooked up into any useful article of food. Here, as in all kinds of cookery, the chief art in point of economy consists in making use of every part of the food which is fitted to support life; by imparting proper and wholesome nourishment, and a variety in the regular routine, the boiling process is quite capable of effecting all the purposes of the cook, when conducted with the provisions here mentioned and insisted upon. SECT. 4.-DIRECTIONS AND MODES OF TRUSSING FOR BOILING. 87. Turkeys, Guinea-fowls, and Fowls, are all trussed in the same way for boiling, the heads being removed as for roasting. The legs are pulled off also in a similar way, but very close to the joint, and the breast-bone depressed. The legs are then gradually insinuated under the skin, and when there the wings are secured through the legs to the body (see figs. 125 and 126). Lastly, a sufficient quantity of stuffing is introduced into the neck of turkeys and guinea-fowls, but not in common fowls. They should all be boiled according to Liebig's method, by putting them in boiling water and then cooling it down (see par. 85). The allowance of a quarter of an hour to each pound, reckoning from the time the water boils, is about that required. The boiling should be very slow, and the water should be constantly skimmed. Bacon, ham, or tongue, always accompany these articles; and oyster or bread sauce, with good gravy.