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Classic
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page 156
body if they are not intended to be used in the dressing; the filling should be
attended to before the fowl is trussed.
a. Turkeys are prepared as follows for a roast: Bend the wings toward the head
so that the tips will lay flat on the back, then turn the turkey on its back
draw the head under the left wing so that it will lie beside the breast, and
fasten it with a thin wooden skewer, being careful not to injure the meat. Then
press the legs upwards towards the head, thus pushing forward the breast, run a
wooden skewer through the drumsticks to hold them up closely. Fat pork slices
are tied over the breast of the turkey before it is put into the oven.
b. Chickens, capons, Spring chickens and pigeons are prepared in the same way;
chickens and pigeons are not larded, capons and Spring chickens are stuffed and
larded according to taste. After stuffing, the legs are crossed and passed
through the laps of the skin under the breast.
c. The greatest caution is necessary in drawing geese, so that the valuable
grease is not spoiled by coming in contact with the entrails; after making a
large opening under the breast extending to the tail, loosen the skin from the
leafy fat. Take this fat with the right hand and loosen it from under the breast
bone, to which it adheres, loosen it to the right and left from the ribs and
stomach and pull it out in one whole piece, putting it into a covered dish
containing cold water. Then carefully take out the liver and separate the gall
bag from it; the latter is enclosed in a very thin skin which must not be
ruptured. Then take out the stomach, together with the entrails and the crop,
which has been loosened from the neck. The entrails must be separated from the
fat with great caution, as they break open very easily and are almost always
filled, and the fat surrounding them is necessary for the roasting; this, like
the leaf fat, should be laid into cold water also, but use a separate dish; the
water for both should be renewed daily until the fat is to be used. Cut open the
stomach, clean it very carefully and with a sharp knife remove the thick inside
skin. Cut off the head and neck of the goose and its feet and wings about
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