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Trussing for Roasting

114. Turkey. | 117.-Duck. 118. Goose.

Fig. 114.-Turkey. " 115, 116-Fowl. I " 118.-Goose. I Fig. 119.-Hare. " 120.-Pheasant. I Fig. 121.-Grouse. 116-Fowl. " " 120.-Pheasant. 122.-Partridge.

P. 37. the other. The lungs are left closely attached to the back-bone, being small and perfectly innocent. No water should, on any account, be used to wash out poultry, unless any of the hollow organs have been broken, in which case water must be freely applied; but otherwise it is injurious, both from its causing loss of flavour, and a tendency to putrefaction. In geese, ducks, and often in fowls, there is a quantity of internal fat with the intestines, which should be preserved. In the two last kinds it serves to baste them, when melted, and goose-grease is useful for many purposes. 59. Trussing for Roasting is managed in a different way from that for boiling, described under the chapter on that process. The following list of the methods adopted for roasting include the various kinds of poultry and game. It should be carefully remarked, that all skewers and strings should be removed after roasting, except the fine thread used in sewing up the belly of the hare or rabbit.