MARKETING TABLE POULT BY. 145 



which cut off, loosen the intestines gently but firmly, 

 and draw through vent, taking care not to break any 

 organ ; (11) now place chicken on the table breast 

 upwards, and insert long needle between thigh 

 behind leg joint, pressing to corresponding place on 

 other side, using fine string, and drawing through ; 



(12) lay fowl over on table, and insert needle in first 

 joint of wing, draw through and pass string over back, 

 repeating on reverse side, here pull tight and tie up ; 



(13) insert needle through body at end of back-bone, 

 and at fore end of breast-bone, but in neither case is it 

 necessary to pierce the meat on breast ; (14) carry string 

 round legs and tie, the legs standing away from behind 

 the body ; (15) chop off the toes ; and (16) when the 

 fowl is smoothed over by the hands it is complete. 



For Boiling. With the exception that it is unneces- 

 sary to cut the legs, (1) proceed exactly as described 

 for roasting to 10 ; (11) insert first and second fingers 

 of one hand through vent, and loosen the skin on 

 thigh up to hock on both legs. This is an easy 

 operation, only needing a little care to prevent tearing 

 the skin ; (12) make a cut through skin on inside of 

 each leg about an inch above hock knuckle, and right 

 to bone ; (13) also cut to bone of foot immediately above 

 top toe ; (14) take chicken in hand, turn lower leg, or 

 shank, under thigh, feel with finger inserted under skin 

 for cut in leg, and draw leg under skin, repeating this 

 process on other side. The feet only will now pro- 

 trude, and they should be cut off ; (15) insert needle 

 through front of body and stitch wings as in roast 

 (11 and 12) chicken, but the wings may be shortened 

 and inserted under skin as are the legs ; (16) pass 



10 



