in, and be very careful not to break any of the intestines. When the
fowl has been cleaned carefully it will not require much washing.
Rinse out the inside quickly and wipe dry. In stuffing and trussing a
fowl, place the fowl in a bowl and put the stuffing in at the neck,
fill out the breast until plump. Then draw the neck skin together at
the ends and sew it over on the back. Put the remainder of the
stuffing into the body at the other opening and sew with coarse thread
or fine twine. Draw the thighs up close to the body and tie the legs
over the tail firmly with twine. Put a long skewer through the thigh
into the body and out through the opposite thigh, turn the tips of
the wings under the back of the fowl, put a long skewer through from
one wing to the other. 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 side and tie firmly round the tail. If
you have no skewers, the fowl may be kept in shape by tying carefully
with twine. Clean all the giblets, cut away all that looks green near
the gall bladder, open the gizzard and remove the inner lining without
breaking. Put the gizzard, heart, liver, and the piece of neck which
has been cut off, into cold water, wash carefully, put in a saucepan,
cover with cold water, place on the back of the stove and simmer till
tender. Use the liquid for making the gravy; the meat may be chopped
and used for giblet soup.


ROAST CHICKEN (OR TURKEY).

Singe carefully, remove the pin feathers, draw as directed above.
Wipe, stuff, sew and tie or skewer into shape, dredge with flour,
cover with plenty of dripping; roast in a hot oven. When the flour is
brown check the heat, baste frequently with the fat, and when nearly