Читать книгу The New Galt Cook Book - Various - Страница 88

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It is not every housekeeper that understands how to draw a fowl so that all the interior parts come out in one piece. In order to do this, first split the skin on the back of the neck and turn it back over the neck. Loosen the pipes around the neck with the finger. Remove all fat that can be reached under the skin and lay it aside for use. When this is done, cut with a sharp-pointed knife from the leg to and around the vent, in order to open the chicken. Pass the hand up the back of the chicken on the inside carefully till you reach two little ligaments near the wings, which seem to bind the intestines down to the back. Loosen them and pull slowly and firmly, and all the pipes in the neck, with the entire mass of intestines, will come out together without breaking. When they are on a plate it is easy enough to cut out the gall bladder and separate the liver and other giblets from the parts that are to be thrown away. The fat of poultry should always be taken out of the bird, because it gives a strong taste if cooked in it, but it should be saved, as it has many uses in cookery, except in the case of turkeys, geese and ducks, when it is too strong. Goose oil is saved for medicinal purposes by prudent mothers, and that of turkeys and ducks may well be added to the soap-fat can.