JOINTING, TRUSSING, AND CARVING.
55
well as the feet. But such trussing is exceedingly ugly, and altogether unworthy of a good cook. The manner here described (see Fig. 11) is the most approved. If the breast-bone be sharp, it should be beaten down, to make the bird appear as plump as possible.—See Carving, in observations on Fig. 15.
Goose.—Fig. 12.
Goose.—For Carving, see observations on Fig. 15.
Fowls, for Roasting.
Fig. 13. |
Fig. 14. |
Fowls, for Roasting.—The most modern way of trussing these is as in Figs. 13 and 14. If it be but a chicken, or a small fowl, a single skewer through the wings, and the legs simply tied, as in Fig. 14, will be sufficient. But a large fowl is best kept in shape by the other method (Fig. 13).—See Carving, in observations on Fig. 15.
