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The Art of Trussing ; or Trussing Game
How to truss a partridge or pheasant from Young Woman's Best Companion, 1770
Courtesy National Library of Medcine
In this illustration and accompanying explanation, Jackson describes how to truss a partridge or a pheasant, both of which have bony legs. 'Drawing' in the second paragraph refers to process of removing the partridge or pheasant's crop, liver, and others innards in preparation for cooking.
Read TranscriptHow to truss a Partridge or Pheasant.
[Diagram of a bird]
Explanation.
The only difference between trussing a partridge and a pheasant is, that the neck of the partridge is cut off, and the head of the pheasant is left on. The above cut represents a pheasant trussed.
After having drawn it, cut off the pinions, and leave only the stump-bone next the breast, then put a skewer through its point, and through the body near the back, giving the neck a turn; and passing it by the back, force, the head on the out-side of the other wing-bones, as at 1, and put the skewer through both; with the head standing towards the neck, or the rump, which you chuse. the neck should go as at 2; then take the legs and press them by the joints together, so as to pass the lower part of the breast; and then press them down between the sidesmen, and put a skewer thro' all, as at 3, and you have done.