PREPARING POULTRY PRODUCTS 



4S1 



of the way. This adds far more to tlie attra<'tiveness of the 

 l)ird than one would suppose before trying it. It also makes 

 it possible to draw the bird without tearing. 



Via. 2 'J 7 



Starting to remove the neck, (f'ourtcsy of F. E. Mixa.) 



Pulling the Tendons and Removing the Shanks. — The tendons 



which eonneet the muscles of the leg witli the toes frec|uently 



annoy the consumer by getting between his teeth \\'hen he 



attempts to eat the drumstick. These may easily and quickly 



31 



