To Truss Poultry

Pluck bird and singe if necessary. Cut off the feet at the first joint. Cut the neck close to the body, leaving a piece of skin to tuck in. Draw the bird carefully, making sure that you do not break the gall bladder as you remove it. Wipe bird inside and out with a damp cloth. Reserve the feet, neck, liver, heart and gizzard for later use.

Lay the bird on its back and turn the wings under; bring the legs close to the body and pass a metal or wooden skewer first through flesh of the wing, the middle of the leg and the body; then out the other side through the other leg and the wing.