PREPARING POULTRY PRODUCTS 



48.'; 



Drawing and Trussing. — 'I'lie Mnl should he drawn hy 

 first making an incision at the side of tlie vent and cutting 



Fig. 232 



Trussed fur the ronstiiig pan, legs tied. (Courtesy' of F. E. Mixa.J 

 Fin. 23:; 



Trussed (or the ruastiiit; pau, li't;s .-.lipped tliic.ii;j,li inei.^i.jii in skin 

 (Courtesy of Iowa State College. 



completely around it, making the smallest hole possible. 

 Then insert the finger, loosen the intestines, and draw them 



