579 
Dressing of Table Poultry. 
the ribs to give way, and squeezes up the meat in virtually the same manner. In some localities 
the pressed b.rds are sewn up tightly in wet cloths after being pressed together as described, the 
design and effect in both cases being the same. 
. Dead P ° lllhy are aImost always exhibited “trussed, but not drawn,” and should be prepared 
with absolute simplicity, but with the utmost neatness. Such tricks as gilding the comb and legs 
(which we have actually seen done) only entail defeat. Success rather depends, if the judge 
knows his business, upon a breast and back really covered with meat, evenly laid on ; a nice, 
delicate, well-finished skin ; and not too great a size of bone compared with the size of the fowl. 
The “ trussing ” cannot be too simple ; as much as will keep the hocks back, and the wings in 
shape, is all that should be attempted ; and this is easily accomplished if the bird has been moulded 
into shape, and allowed to “set” cold in the French manner. Actual trussing/^ the spit is not the 
FlG. 102.— FRENCH-DRESSED FOWL, WITH BREAST-BONE INTACT. 
Farts lettered as before. The upper ribs, F, are squeezed up against lower ribs, E, bending in the angle and reducing the depth 
of the bird, and squeezing meat up towards the breast. 
business of the raiser, since it involves piercing the skin and flesh, and such wounds promote 
decomposition. This process should, therefore, be deferred till the fowl is on the eve of consump- 
tion ; moreover, the precise method differs in different localities, and according to whether the bird 
is to be roasted or boiled. 
The usual way of preparing a fowl for roasting is as follows : — A slit is cut through the back of 
the neck into the crop, through which the latter is emptied. The vent is also opened, and the 
entrails removed, taking special care not to break the gall-bladder, which would impart a nauseous 
bitter taste. The gizzard and liver are separated from the entrails and cleaned in cold water. The 
skin of the neck is then drawn back to the shoulders, and the neck cut off, when the skin, drawn 
forward again, forms a flap to wrap over ; but before fastening it over, the fowl is carefully wiped out 
with a cloth, or washed by pouring cold water through from end to end. Some now break the 
bones supporting the wings on each side. The feet are chopped off just above the spurs (practice 
differs as to what is cut off, considerably), the legs are bent down towards the vent, and fastened 
by pressing a small skewer through them and the whole body from side to side. Another small 
skewer is passed through the joints of the wings in the same way, first folding the wings into a 
triangle. In many places, it is customary to place the liver under one wing, and the gizzard under 
