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The Art of Trussing ; or Trussing Game
How to truss a pigeon; how to truss a fowl for boiling from Young Woman's Best Companion, 1770
Courtesy National Library of Medcine
OPigeons were commonly eaten in the 18th century. Jackson explains here how to truss a small pigeon using a single skewer passed between 'the brown of the leg and the bent of the thigh.' She also describes how to truss a fowl for boiling without using any skewers. The cook must 'beat down' the breastbone, cut off the 'claws of the feet,' cut a hole in the apron just above 'the sideman,' and put the joints of the leg into the body.
Read Transcript142 The Young Woman's Best Companion.
How to truss a Pigeon.
[Diagram of a trussed Pigeon].
Explanation.
When you draw a Pigeon, leave in the Liver because it has no Gall; then puss up the breast from the vent, and holding up the legs, pass a skewer just between the brown of the leg and bent of the thigh, having first turned the pinions under the back; and take care that the lower joint of the large pinions are passed with the skewer in such a manner that the legs are between them and the body, as at 1, and then you are right.
How to truss a Fowl for boiling.
[Diagram of a Fowl]
Explanation.
When you have drawn your fowl, twist the wings till you bring the pinions under the back, and those who chuse it may put the gizzard and liver, one in each wing, as at 1, but they are generally left out. Beat down the breast-bone to prevent its rising above the fleshy part; then cut off the claws of the feet, twist the legs, and bring them towards the wing on the out-side of the thigh, as at 2, and cut a hole on each side of the apron just above the sidesman, and put the joints of the legs into the body, as at 3, no skewer being made use of.