DRESSING 419 



neck with a sharp cleaver about midway between head and body. 

 Thus, when the skin is released, about one inch of free neck skin 

 will remain, to cover the cut bone. 



3. Make a cut about two inches long at the left side of the 

 breast well up toward the neck, and remove the crop, being care- 

 ful not to increase the size of the opening. 



4. Turn the bird with the tail toward the operator and make 

 a longitudinal cut about two inches in length from the vent 

 toward the point of the breastbone. Insert the forefinger and 

 remove the tissue and fat which cover the intestines. When they 



FIG. 192. Roasters properly dressed for retail trade. (Photo by U. R. Fishel.) 



are fully exposed, hook the finger into a loop of the intestines, 

 and cautiously pull them out, taking care not to injure any part. 

 When they are all removed, make a circular cut around the vent, 

 and remove it with the intestines. 



5. Next remove all internal organs, such as the gizzard, liver, 

 heart, lungs, spleen, and reproductive organs, taking care not to 

 enlarge the opening. 



6. Next wash the bird thoroughly with warm water followed 

 by cold water. 



7. Open gizzard and heart, wash thoroughly, and, with the 

 liver, replace in the body cavity. 



8. Take clean white cotton string and tie the skin of the neck 

 over the end of the neck. 



9. Lay the wings flat, and secure them to the sides by a string 



