SHA PING MA RKE T POULTRY. 



93 



body, forces up the meat at the sides of the breast. The 

 breast is thus also made to look flatter than it was ; but it is 

 done by really bringing more meat there, where the carver 

 wants to get as many slices as he can, and is therefore a gain 

 to all parties. The body would spring back again if allowed, 

 but it is not allowed. The hocks are at once tied together 

 with a piece of string over the breast, the pinions drawn 

 through them, and the bird then placed on a shaping-board, 

 modelled to receive it. In reality this is like a long trough, 

 in which many fowls are closely packed side by side. Wet 

 cloths are then laid on the back, and the fowl is pressed 

 again. More clothe are then applied, cold water is poured 

 over all, and the fowl is kept so twenty-four hours or more, 

 till it is set quite stiff in the shape desired. 



Another plan adopted is to place the bird on its back 

 upon cloths, and press the breast firmly down with the flat 

 of the right hand, which causes 

 the ribs to give way, and 

 squeezes up the meat in virtu- 

 ally the same manner. In 

 many districts of France the 

 pressed birds are sewn up 

 tightly in wet cloths after 

 being pressed together as de- 

 scribed, the design and effect 

 in both cases being the same. 



The Surrey model of shap- 

 ing is simpler and somewhat 

 different. Many of the best 

 dressers now lay the back 

 against the thigh and press the 

 breast hard down with the flat 



of the hand, cracking the ribs and plumping the breast 

 much after the above French manner ; some press so hard as 



Fig. 23. Shaping Trough. 



