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Sheila Lukins, Julee Rosso

Truss

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About
To tie the legs and wings of poultry close to the body with string in preparation for roasting. If poultry is stuffed, the cavity is closed with skewers laced together so that the stuffing remains enclosed.

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