BROILERS AND DRESSING OF FOWL 389 



body, in under skin, over leg to breast-bone, through breast- 

 bone again, and out of the original hole. Cut thread. The 

 string should be hanging in equal lengths on each side of the 

 breast-bone. Tie strings tightly behind legs, draw parson's 

 nose down, and tie firmly in a knot on back. Cut ends short. 



The Sussex Method. — Cut off shanks at knee-joint. 

 Manipulate neck and loosen, as in the Lancashire method. 



Make a small shallow slit horizontally between the tail 

 and vent, insert little finger, hook the intestine by passing 

 finger round inside vent, insert knife point where finger is and 

 cut outward. Finish drawing as in above method. 



Trussing. — Insert needle through space between two wing- 

 bones, over flap of skin, and through between opposite wing- 

 bones. Pull legs well forward, and pass needle through body 

 at commencement of legs and out the other side. Tie tightly 

 at starting-point. Rethread. Pass through parson's nose 

 and twist string round to make it firm; pass over legs, cross 

 behind, and tie ends tightly. A small slit is made in the wing, 

 and the liver inserted through one wing and the gizzard 

 through the other. 



Boning Fowls. — With a sharp knife make an incision through 

 the skin in the back of the neck. This incision is carried down 

 to the base of the neck. After this incision down the neck is 

 made, work out the neck separating it from the skin and sur- 

 rounding structures and cut off at the head. Then cut off 

 the neck at the base. Cut off the neck skin close to the head. 

 After the removal of the head and neck, the next step is to 

 remove the feet and shanks by unjoin ting at the hock. Before 

 doing this slit the skin at the back part of the shank, work out 

 the tendons, place over a hook and pull the tendons out from 

 the muscle of the tibial or drum stick region and the legs 

 will thus be free from "gristle" or tendons when cooked for 

 table use. It is not necessary to remove the intestines for 

 boning. After removal of the neck and shanks set the carcass 

 on the posterior end, make a cut on each side of the two wings 

 of the wish-bone, cut loose its attachments and remove. Next 

 cut down and disarticulate the wings at the shoulder joint. 

 Later the wing bones can be removed. One method is to leave 

 the wings and thigh bones in but this is only partial boning. 



