Modern cookery for private families

untrained cooks are often deplorably ignorant of this branch of their business, a knowledge of which is, nevertheless, quite as essential to them as is that of boiling or roasting; for without it they cannot, by any possibility, serve up dinners of decently creditable appearance. We give such brief general directions for it as our space will permit, and as our own observations enable us to supply; but it has been truly said, by a great authority in these matters, that trussing cannot be “_taught by words_;” we would, therefore, recommend, that instead of relying on any written instructions, persons who really desire thoroughly to understand the subject, and to make themselves acquainted with the mode of entirely preparing all varieties of game and poultry more especially for table, in the very best manner, should apply for some _practical_ lessons to a first-rate poulterer; or, if this cannot be done, that they should endeavour to obtain from some well experienced and skilful cook the instruction which they need. GENERAL DIRECTIONS FOR TRUSSING. Before a bird is trussed, the skin must be entirely freed from any down which may be on it, and from all the stubble-ends of the feathers;[3] the hair also must be singed from it with lighted writing paper, care being taken not to smoke nor blacken it in the operation. Directions for cleansing the insides of birds after they are drawn, are given in the receipts for dressing them, Chapters XIV. and XV. Turkeys, geese, ducks, wild or tame, fowls, and pigeons, should all have the necks taken off close to the bodies, but not the skin of the necks, which should be left sufficiently long to turn down upon the backs for a couple of inches or more, where it must be secured, either with a needle and coarse soft cotton, or by the pinions of the birds when trussed. Footnote 3: This should be _particularly_ attended to. [Illustration] For boiling, all poultry or other birds must have the feet drawn off at the first joint of the leg, or as shown in the engraving. (In