Fowls

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (0)
No ingredients extracted.
Instructions (5)
  1. When you have properly picked your fowls, cut off the neck close to the back.
  2. Then take out the crop, and with your middle finger loosen the liver and other matters.
  3. Cut off the vent, draw it clean, and beat the breast-bone flat with a rolling-pin.
  4. If your fowl is to be boiled, cut off the nails of the feet, and tuck them down close to the legs.
  5. Put your finger into the inside, and raise the
Original Text
Fowls. WHEN you have properly picked your fowls, cut off the neck close to the back. Then take out the crop, and with your middle finger loosen the liver and other matters. Cut off the vent, draw it clean, and beat the breast-bone flat with a rolling-pin. If your fowl is to be boiled, cut off the nails of the feet, and tuck them down close to the legs. Put your finger into the inside, and raise the
Notes
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