Label
All
0
Clear all filters

General Directions for Trussing

Appears in

#98Modern Cookery for Private Families
Modern Cookery for Private Families

By Eliza Acton

Published 1845

  • About

Before a bird is trussed, the skin must be entirely freed from any down which may be on it, and from all the stubble-ends of the feathers;* the hair also must be singed from it with lighted writing paper, care being taken not to smoke nor blacken it in the operation. Directions for cleansing the insides of birds after they are drawn, are given in the receipts for dressing them, Chapters XIV. and XV.

Turkeys, geese, ducks, wild or tame, fowls, and pigeons, should all have the necks taken off close to the bodies, but not the skin of the necks, which should be left sufficiently long to turn down upon the backs for a couple of inches or more, where it must be secured, either with a needle and coarse soft cotton, or by the pinions of the birds when trussed.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

The licensor does not allow printing of this title