Cut through the loose skin between the legs and body, bend the leg over, and cut off at the joint; then cut off the wings. Make an incision in the skin near the vent, and cut the membrane lying between the breastbone and the tail, down to the backbone, on each side. Then you. have the intestines, gizzard, liver, and heart exposed, and can easily remove them. Do not forget the kidneys, lying in the hollow of the backbone, and the lungs in the ribs. Cut the ribs through the cartilage, separate the collar bone, and break the backbone just below the ribs. Divide at the joints in the wings and legs; separate the side bones from the back, and remove the bone from the breast Never chop the lx>nes, but divide smoothly at the joints.

How To Dress A Fowl For Roasting

Make an incision near the vent; insert two fingers, loosen the fat from the skin, and separate the membranes lying close to the body. Keep the fingers up close to the breastbone, until you can reach in beyond the liver and heart, and loosen on either side down toward the back. The gall bladder lies under the lobe of the liver on the left side, and if the fingers be kept up, and everything loosened before drawing out, there will be no danger of its breaking. The kidneys and lungs are often left in by careless cooks; but everything that can be taken out must be removed. When the fowl has been cleaned carefully, it will not require much washing. Hold it under the faucet, or rinse out the inside quickly; then wipe dry.

If the breastbone protrude more than is desirable, put a small knife in at the opening, and cut through the cartilage in the ribs or through the breastbone. Or put a pestle in the inside, lay a towel over the breast, and pound slightly until the bone gives way.

How To Stuff A Fowl

Place the fowl in a bowl, and put the stuffing in at the neck; fill out the breast until plump and even. Then draw the neck skin together at the end, and sew it over on the back. Put the remainder of the stuffing into the body at the other opening, and if full, sew it with coarse thread or fine twine. If not full, sewing is unnecessary, except when the fowl is to be boiled.

How To Truss A Fowl

Draw the thighs up close to the body, and cross the legs over the tail, and tie firmly with twine. Put a long skewer through the thigh into the body and out through the opposite thigh, and another through the wings, drawing them close to the body. Wind a string from the tail to the skewer in the thigh, then up to the one in the wing, across the back to the other wing, then down to the opposite thigh, and tie firmly round the tail. If you have no skewers, the strings must be passed round the body, over the thighs and wings; and care must be taken, in removing them, not to tear the browned crust on the breast. Sometimes the feet are cut off in the joint, and the legs passed into the body and out through an opening under the sidebone near the tail, or left in the body and covered with the skin.