Instructions for Preparing Poultry before Dressing.

To serve poultry tender and delicate, it should be kept some hours after being killed before boiling or roasting. Poultry intended for dinner should be killed the evening before. When poultry has ceased to bleed, before picking put it into cold water, in a vessel large enough to completely cover it. Then take out and soak in boiling water for a few minutes. Pick it, being careful to take out all the small feathers. When cleaning the inside of poultry or game be sure not to break the gall bladder, for it will give a bitter taste to the meat. Be equally careful not to tear the intestines near the gizzard, as it will make the inside dirty and spoil the whole bird.