BROILERS AND DRESSING OF FOWL 387 



remove it by aid of a knife. The wishbone removed makes it 

 easier to slice the white meat. The neck flap is now folded 

 over the breast. A small circular hole is cut around the vent, 

 then a 2-inch cut crosswise just back of the posterior point 

 of the breast-bone, and the abdominal organs are removed 

 through this opening. The drumsticks are allowed to project 

 through this slit and out the small vent opening. The wing- 

 bones are folded on the back. 



Broilers are prepared by cutting through the backbone, 

 carrying the incision from the tail to the head, and the organs 

 removed through this opening. Or an incision may be made 

 on either side of the backbone from the tail to the head, re- 

 moving the bodies of the vertebra, neck, and head. By break- 

 ing down the sides it is possible to remove the major part of 

 the breast-bone or sternum. The legs are cut off at the hocks 

 and the tendons are removed as in roasters. 



The Lancashire Method. — The object of trussing apart from 

 removing the visceral organs is to give the bird an attractive 

 appearance, and to enable it to retain its shape while cooking. 

 In preparing for trussing have ready a perfectly clean board, a 

 very sharp trussing knife, a trussing needle, two 15-inch lengths 

 of thin string, a clean cloth, several squares of clean white 

 paper, and an old bucket for the waste matter. 



Drawing. — Start with the bird on its back with its feet 

 toward you. Cut off the toes at first joint and entire back 

 toe. For older birds make a slit down outside of shank before 

 cutting toes, and with a skewer or trussing needle twist the 

 sinews, ■ drawing them toward the foot. They will come loose 

 easily from the top of the leg, and then the toes may be cut. 

 Trim off the loose skin round the outside edges of the wings. 

 Remove top joint and digit of wing. 



Lay bird on breast, feet toward you. Pinch up sldn of neck 

 and make a deep cut along the back, about 2 inches wide and 

 3 inches deep, to form a flap, which will subsequently hide the 

 hole made on the removal of the neck. 



Cut through bone of neck, about 1 inch from the juncture 

 with the body (not right at the joint, or the length of breast 

 will be curtailed and an ugly gap show between the shoulders) , 



