The housekeeper's guide; or, A plain and practical system of domestic cookery / By the author of "Cottage comforts".

  • Copley, Esther.
Date:
1834
Catalogue details

Licence: Public Domain Mark

Credit: The housekeeper's guide; or, A plain and practical system of domestic cookery / By the author of "Cottage comforts". Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    carefully forward; it will generally bring the whole of the intestines with it; but in case the liver remains, again slip up the finger and fix it on the heart, which will draw the liver with it. Avoid, if possible, touching the liver, lest you should break the gall bladder. The heart is often left in—generally so in poultry trussed by poulterers—but it is apt to give the whole inside a very bloody appearance, and is scarcely ever eaten; but if taken out it is of some use with the neck and feet in making gravy or broth. Havingcleared the inside of the fowl, you will proceed to clean such of the internal parts as are used. To the liver adheres the gall-bladder which is of a greenish ap- pearance j this must be removed most carefully, for it is easily broken, and if one drop of the gall is spilt it will diffuse a bitter disgusting taste that no washing can re- move, therefore cut away a little of the liver with it rather than run any hazard. The gizzard is divided into two parts, joined together on each side, and having a bag or hard muscular stomach in the middle, generally filled with gravel and food in a half digested state; one part of the skin by which the gizzard unites at the side is rather narrower than the other; slit that side with a sharp knife, and turning the gizzard inside out, remove the bag, and trim round the gizzard, but avoid cutting the skin by which it is joined in the middle. For trussing poultry the throat should be cut off about two joints from its commencement, leaving the skin at least half an inch longer. For a roasting fowl, take off the legs an inch, or rather less, below the joint; or for very young chickens, the feet may be left on ; they must be scalded in boiling water, and the claws and outside scaly skin taken off. Make a small slit in the skinny part of each pinion, ] through one thrust the liver, and through the other the mzzard, and turn the top of the pinion over the back, fay the legs close to the sides, and with a wire skewer fix the middle joint of the pinion outside of the knee joint of the leg, and so through the body to the other