poultry laboratory guide 79 



Dressing 



Fowls which are to be marketed in the common 

 or wholesale manner must never be drawn or cut 

 in any way. This work is left to the middleman 

 to perform in accord with his customers' require- 

 ments. When selling direct to the consumer and 

 in a high-class retail trade it is best to deliver the 

 birds ready for cooking. 



With a bird to be roasted proceed as follows: 

 place a handful of straw in the stove and when 

 blazing hold the bird above the same, burning or 

 singeing all hairs from the body. Use care not 

 to blacken the skin; this is why paper is objec- 

 tionable. 



After singeing proceed as follows : — 



I. Notch the skin of each leg just above the 

 joint so as to cut the sinews; twist the shank, 

 breaking the joint, and sever the tendons with a 

 knife. 



II. Remove outer joint of wing in the same 

 way. 



III. Pull the skin of the neck towards the body 

 and sever the neck about one inch from the body; 

 thus when the skin is released, about one inch of 

 free neck skin is left. 



IV. Make a cut two inches long at one side 

 of the breast, exposing the crop; remove same, 



