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Classic
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page 157
2 inches from the body, using this together with the heart and stomach for
giblet soup. Wash the goose thoroughly, dry it inside and out with a clean cloth
and hang it into the larder for a few days. The stuffing can be done when ready
to roast (or the day previously if preferred) according to the directions
already given. The liver is roasted separately.
Geese should be killed and prepared in very cold weather at least 2 days
previous to cooking; they can hang in the air for 2-3 weeks, but they are the
nicest when cooked a few days after they are killed. The blood, which is
indispensable for black giblet dishes, will keep in cold weather for several
days when mixed with plenty of vinegar and set uncovered in a cool place.
d. Ducks are treated like geese; the skin of the neck is drawn backwards, then
the neck is cut off and the skin is forced in the opening; they are sometimes
stuffed according to previous directions.
e. Pheasants, partridges and grouse. The feet are not cut off as in the case
with other kinds of fowl, but they are held for a time in boiling water, after
which the skin is taken off and the spurs removed. The tips of the wings are cut
away, the liver and stomach are not used; the wings are bent towards the head
the same as with other poultry ami the legs are turned from the second joint
from below in such a manner that the feet point towards the head. Then pass a
thin, small, wooden skewer through the drumsticks.
f. Snipe are prepared in the same marner with the exception that they are not
drawn; the bill is bent over and turned in the breast.
169. To bone Poultry. After the fowl has been plucked, drawn, washed and singed,
cut through the skin flown the center of the back and raise the flesh carefully
on either side with the point of a sharp knife until the sockets of the wings
and the thighs being careful not to damage the skin. Occasionally the wings and
legs are also boned. As a rule boned poultry is filled with forcemeat and thin
should be done with some care, so as to preserve ay much as possible the
original form of the bird. When securely trussed and sewed the bird may be
either boiled or stewed with
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