A Course of Lectures on the Principles of Domestic Economy and Cookery

large quantities they are very apt to do it carelessly. In that case it is necessary to wash it, but if you draw it carefully yourself you will not have to do that. By washing, you of course take away the flavor, as I told you the other day, because you lose more or less of the blood. Cut the skin of the back of the neck and take out the crop, then out off the neck close to the body, that leaves the skin so that you can draw it up and fasten it back. If this chicken was not already cut for drawing I should cut it at one side under one of the legs, so that when I came to sew it up and dress it I could hide the cut. This chicken has been drawn carefully and does not seem to need washing. The liver and gizzard have been laid back inside. The entrails are all taken away. You can always tell by looking at the chicken whether the entrails are broken and whether it needs washing. After you have drawn the chicken very carefully separate the gall from the liver. The gall is that little greenish bag that lies on one side of the liver; and you want to cut it off without breaking, because if you break it it will make bitter everything that it touches. Save whatever fat there is about the entrails, and put it in the baking pan with the chicken. The gizzard has been cut open from one side and the inside bag which contains gravel and straw taken out. But a very much easier way to dress the gizzard instead of opening it, is to cut away the bluish skin which lies on the outside, on both sides, without opening the gizzard at all, and cut out that piece of flesh. That is the only valuable portion of the gizzard; if you dress the gizzard in this way when it is not already opened you save yourself a great deal of trouble, for it is a very hard matter