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Trussing Fowl

Insert a skewer through the fowl just underneath the legs, then thrust another skewer through the wings and breast. With a piece of string, tie the ends of the legs together and fasten them to the tail. Then wind the ends of the string fastened to the tail, around the ends of the skewer beneath the legs. Cross the strings over the back, and wind them around the ends of the skewer through the wings; tie the strings together at the back. If trussed in this manner, there is no string across the breast of the fowl. A fowl should be served breast side up.


School and Home Cooking (1920).


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