Trussing Small Birds

Trussing gives the bird a neat shape and helps keep stuffing in place. Use a string to tie quite small birds, such as poussins, partridges, pheasants, grouse and quails, around their legs and bodies. Before you begin to tie up the birds, tuck the wing tips and the neck flap underneath.

1. After seasoning, with the bird breast-side up, tie string around the leg and under the skin-flap at the tail.

   

2. Bring the string towards the neck end of the bird, passing ut down between the legs and body.

   

3. Turn the bird over. Cross the string over the centre of the bird. Wrap the string around the wings to keep them flat against the bird.

   

4. Pull the string to bring the wings together, and then tie a firm, double knot. The bird is now ready for cooking - roasting, pot-roasting, barbecuing or casseroling.