Rabbit, for Boiling.—Fig. 10.
Rabbit, for Boiling, should be trussed, according to the newest fashion, as in Fig. 10. Cut off the ears close to the head, and cut off the feet at the foot-joint. Cut off the tail. Then make an incision on each side of the backbone, at the rump-end, about an inch and a half long. This will enable you to stretch the legs further towards the head. Bring the wings as close to the body as you can, and bring the legs close to the outside of the wings. The head should be bent round to one side, in order that, by running one skewer through the legs, wings and mouth, you may thus secure all and have the rabbit completely and compactly trussed.
Turkey, for Roasting.—Fig. 11.
Turkey for Roasting, is sometimes trussed with the feet on; and it is sometimes brought to table with the head as
