The 1918 Fanny Farmer Cookbook

position, that the anatomy of the bird may be understood. The back is sometimes divided by

cutting through the middle crosswise. The wishbone, with adjoining meat, is frequently

removed,

and the breast meat may be separated in two parts by cutting through flesh close to breastbone

with cleaver. Wipe pieces, excepting back, with cheese−cloth wrung out of cold water. Back

piece needs thorough washing.

To Clean Giblets. Remove thin membrane, arteries, veins, and clotted blood around heart.

Separate gall bladder from liver, cutting off any of liver that may have a greenish tinge. Cut

fat

and membranes from gizzard. Make a gash through thickest part of gizzard, and cut as far as

inner lining, being careful not to pierce it. Remove the inner sack and discard. Wash giblets

and

cook until tender, with neck and tips of wings, putting them in cold water and heating water

quickly that some of the flavor may be drawn out into stock, which is to be used for making

gravy.

To Stuff Poultry. Put stuffing by spoonfuls in neck end, using enough to sufficiently fill

skin, that bird may look plump when served. Where cracker stuffing is used, allowance must

the

made for the swelling of crackers, otherwise skin may burst during cooking. Put remaining

stuffing in body; if the body is full, sew skin; if not full, bring skin together with a skewer.

To Truss Fowl. Draw thighs close to body and hold by inserting a steel skewer under

middle

joint running it through body, coming out under middle joint on other side. Cut piece

three−fourths inch wide from neck skin, and with it fasten legs together at ends; or cross

drumsticks, tie securely with a long string, and fasten to tail. Place wings close to body and

hold

them by inserting a second skewer through wing, body, and wing on opposite side. Draw neck

skin under back and fasten with a small wooden skewer. Turn bird on its breast. Cross string

attached to tail piece and draw it around each end of lower skewer; again cross string and

draw

around each end of upper skewer; fasten string in a knot and cut off ends. In birds that are not

stuffed legs are often passed through incisions cut in body under bones near tail.

To Dress Birds for Broiling. Singe, wipe, and with a sharp−pointed knife, beginning at

back

of neck, make a cut through backbone the entire length of bird. Lay open the bird and remove

contents from inside. Cut out rib bones on either side of backbone, remove from breastbone,

then cut through tendons at joints.

To Fillet a Chicken. Remove skin from breast, and with a small sharp knife begin at end of

collar−bone and cut through flesh, following close to wish and breast bones the entire length

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