The Manner of Trussing a Single Rabbit for Roasting. From Mr. W. N. Poulterer.



You case the Rabbit all, excepting the lower Joints of the four Legs, and those you chop off: then pass a Skewer through the middle of the Haunches, after you have laid them flat, as at A; and the Fore-Legs, which are called the Wings, must be turn'd, as at B; so that the smaller Joint may be push'd into the Body, through the Ribs. This, as a single Rabbit, has the Spit pass'd through the Body and Head, but the Skewer takes hold of the Spit to preserve the Haunches. But to truss a couple of Rabbits, there are seven Skewers, and then the Spit passes only between the Skewers, without touching the Rabbits.



To make a Pheasant of a Rabbit, truss'd in such a manner, that it will appear like a Pheasant, and eat like one, with its Sauce. This is called, by the topping Poulterers, a Poland-Chicken, or a Portugal-Chicken. But it is most like a Pheasant, if it is larded. From Mrs. Johnson, at the famous Eating-House in Devereux-Court near the Temple.



Take a young Rabbit full grown; case it all, excepting the Fore-Feet, chop off them, and the Head, as close as may be, but strip the Skin from the hind Legs, even to leave the Claws on them. These Claws are not unlike the Claws of a Pheasant, and some good Judges may be deceiv'd by their first Look, for they are little different from the Legs of the Fowls we design to imitate. Then turn the Neck-part of the Rabbit, the Breast inwards, to the Scut or the Rump, leaving the Rump somewhat short, but to appear; then will the Rabbit appear in the Shape above, viz. B is the Scut, or Rump, of the Rabbit, and C is where the Neck comes; then will the Part mark'd F, appear like the Breast of a Fowl: but you must put up the stript Legs of the Rabbit, over each side of the Neck of it, and tie all together, with a String, as mark'd H H. So will the Hind-Legs of the Rabbit appear like the Legs of a Fowl, and where you see the Letter G mark'd, the Back of the Rabbit is broken. D, is what represents the Back-Side of the Fowl, and E is the Appearance of the Wings, which are supposed to be stuck into the Back, where two large Orifices are made, but the Bones of the Wings, of the Rabbit, must be taken out. A, shews the Legs as they ought to be tied, and O O Directs to the Points of the Skewers which are to run through it.



Fig. 4. will shew you the Back of the same, when it is truss'd, with the Appearance of the Skewers, o, o, o, o, with the Orifices, wherein are the supposed Bones of the Wings. If this is larded on the Breast, I think it best, and it should be served with the following Sauce, if it is roasted.

When this is thus prepared, you may stick a Pheasant's Tail-Feather at the Scut, and roast it as you would do a Pheasant, basting it well with Butter, after it is drudg'd well with Flour; then make the following Sauce for it. Take some strong Gravey, and put a little Lemon-Peel into it, with some Spice, and a little Wine; then take a few Buttons of Mushrooms pickled, and thicken it with burnt Butter, so that the Sauce becomes like one fit for a Ragout, or Ragoo, as the English pronounce it. Pour this over the Fowl or Rabbit, which you please to call it, and serve it hot, with a Garnish of Lemon sliced, and pickled Red Beet-Roots sliced.



Of Trussing a Pidgeon. From the same.



Draw it, but leave in the Liver, for that has no Gall; then push up the Breast from the Vent, and holding up the Legs, put a Skewer just between the bent of the Thigh and the brown of the Leg, first having turn'd the Pinnions under the Back: and see the lower Joint of the biggest Pinnions, are so pass'd with the Skewer, that the Legs are between them and the Body, as at A.



A Goose to Truss. From the same.



A Goose has no more than the thick Joints of the Legs and Wings left to the Body; the Feet, and the Pinnions being cut off, to accompany the other Giblets, which consist of the Head and Neck, with the Liver and Gizzard. Then at the bottom of the Apron of the Goose A, cut an hole, and draw the Rump through it; then pass a Skewer through the small part of the Leg, through the Body, near the Back, as at B; and another Skewer through the thinnest part of the Wings, and through the Body, near the Back, as at C, and it will be right.



The Trussing of an Easterling. From Mr. W. N. Poulterer of St. James's-Market, London.



A Duck, an Easterling, a Teal, and a Widgeon, are all trussed in the same manner. Draw it, and lay aside the Liver and Gizzard, and take out the Neck, leaving the Skin of the Neck full enough to spread over the Place where the Neck was cut off. Then cut off the Pinnions at A, and raise up the whole Legs, till they are upright in the middle of the Fowl B, and press them between the stump of the Wings, and the Body of the Fowl: then twist the Feet towards the Body, and bring them forwards, with the bottom of the Feet towards the Body of the Fowl, as at C. Then take a Skewer, and pass it through the Fowl, between the lower Joint, next the Foot, and the Thigh, taking hold, at the same time, of the ends of the stumps of the Wings A. Then will the Legs, as we have placed them, stand upright. D is the point of the Skewer.



The Manner of Trussing a Chicken like a Turkey-Poult, or of Trussing a Turkey-Poult. From. Mr. W. N. Poulterer of St. James's-Market.



Take a Chicken and cut a long slit down the Neck, on the Fore-part; then take out the Crop and the Merry-Thought, as it is call'd; then twist the Neck, and bring it down under the Back, till the Head is placed on the side of the Left-Leg; bind the Legs in, with their Claws on, and turn them upon the Back. Then between the bending of the Leg and the Thigh, on the Right side pass a Skewer through the Body of the Fowl; and when it is through, run the Point through the Head, by the same Place of the Leg, as you did before, as at A: you must likewise pull the Rump B through the Apron of the Fowl. Note, The Neck is twisted like a Cord, and the boney part of it must be quite taken out, and the Under-Jaw of the Fowl taken away; neither should the Liver and Gizzard be served with it, though, the Pinnions are left on. Then turn the Pinnions behind the Back, and pass a Skewer through the extreme Joint, between the Pinnion and the lower Joint of the Wing, through the Body, near the Back, as at C, and it will be fit to roast in the fashionable manner. N.B. Always mind to beat down the Breast-Bone, and pick the Head and Neck clean from the Feathers before you begin to truss your Fowl.

A Turkey-Poult has no Merry-Thought, as it is called; and therefore, to imitate a Turkey the better, we take it out of a Chicken through the Neck.



Fig. 9. Shews the Manner how the Legs and Pinnions will appear when they are turn'd to the Back; as also, the Position of the Head and Neck of the Chicken, or Turkey-Poult.



The manner of Trussing an Hare in the most fashionable Way. From Mr. W. N.



Case an Hare, and in casing it, just when you come to the Ears, pass a Skewer just between the Skin and the Head, and by degrees raise it up till the Skin leaves both the Ears stript, and then take take off the rest as usual. Then give the Head a Twist over the Back, that it may stand, as at A, putting two Skewers in the Ears, partly to make them stand upright, and to secure the Head in a right Disposition; then push the Joint of the Shoulder-Blade, up as high as may be, towards the Back, and pass a Skewer between the Joints, as at B, through the bottom Jaw of the Hare, which will keep it steady; then pass another Skewer through the lower Branch of the Leg at C, through the Ribs, passing close by the Blade-Bone, to keep that up tight, and another through the Point of the same Branch, as at D, which finishes the Upper-Part. Then bend in both Legs between the Haunches, so that their Points meet under the Scut, and skewer them fast, with two Skewers, as at O O.



A Fowl trussed for Boiling. From Mr. W. N. Poulterer, &c.



When it is drawn, twist the Wings till you bring the Pinnion under the Back; and you may, if you will, enclose the Liver and Gizzard, one in each Wing, as at A, but they are commonly left out. Then beat down the Breast Bone, that it does not rise above the fleshy Part; then cut off the Claws of the Feet, and twist the Legs, and bring them on the out-side of the Thigh, towards the Wing, as at B, and cut an Hole on each side the Apron, just above the Sides-man, and put the Joints of the Legs into the Body of the Fowl, as at C: so this is trussed without a Skewer.



To Truss a Pheasant or Partridge. From the same.



Both the Pheasant and Partridge are trussed the same way, only the Neck of the Partridge is cut off, and the Neck and Head of the Pheasant is left on: the Plate above shews the Pheasant trussed. When it is drawn, cut off the Pinnions, leaving only the stump-bone next the Breast, and pass a Skewer through its Point, and through the Body near the Back, and then give the Neck a turn; and passing it by the Back, bring the Head on the outside of the other Wing-Bone, as at A, and run the Skewer through both, with the Head landing towards the Neck, or the Rump, which you please: B is where the Neck runs. Then take the Legs, with their Claws on, and press them by the Joints together, so as to press the lower Part of the Breast, then press them down between the Sides-men, and pass a Skewer through all, as at C. Remember a Partridge must have its Neck cut off, or else in every thing is trussed like a Pheasant.



To boil an artificial Pheasant, with Sellary. From Mrs. Johnson, Devereux-Court near Temple-Bar.

Prepare a Rabbit in the same manner as above directed, only it must not be larded; then boil it, and give it the following Sauce. Take six or seven Roots of Sellary, and boil them, when they are well clean'd from Dirt, till they are tender, then cut them into pieces of about two Inches long, and toss them up with strong Gravey thicken'd with burnt Butter. Pour this over the artificial Pheasant, and serve it hot, well impregnated with Spice. Then garnish it with Lemon sliced, or sliced Orange, and some fry'd Bread, and some Slices of pickled red Beet-Roots; or round the Edges of the Dish, strew some sifted raspings of Bread.

THE END.

* * * * *

INDEX TO PART II.

A.

Anchovies, how to keep a long time. Artificial Lobster. Artificial Ratefia. Abricots, preserved in Jelly. Ditto, for Tarts. Artificial Creams. Abricots, dry'd. Almond-Cakes, small. Apple-Dumplings, in an extraordinary way. Ditto, another way. Anchovies, artificial, made.

B.

Broil'd Whitings. Beef, to salt, immediately. Beef, hash'd raw. Biscuit, of Potatoes. Butter'd Crabs. Barcelona-Snuff, to make. Bacon-Froize. Brown Fricassee of Sheep's-Trotters. Bitters for Wine. Brisket of Beef, to stew. Beef, to stew, in Soup. Beef, a Rump, to stew. Beet-Card Tart. Beef-Collups, from Oxford. Beet-Steaks, stew'd. Butter, recover'd from Oil. Bisque of Fish. Badger, its Gammon roasted. Bullace, preserv'd.

C.

Cyprus-Wine, imitated. Citron-Water, from Barbadoes. Cabbage-Pudding. Collar of Mutton, roasted. Cakes, sweet, made of Parsnips. Ditto, made of red Beet-Roots. Comfits, to make. Ditto, to make in Colours. Caviar, to pickle or preserve. Collar of Sturgeon roasted. Carp-Pye. Currans in Syrup. Cakes, baked, of Raspberries. Cakes, of Lemon. Clary and Eggs. Cheese-Cakes, of Lemon. Ditto, Orange. Ditto, Good. Crab, artificially made. Ditto, another way. Crabs, butter'd. Ditto, artificial, butter'd. Cherry-Brandy, artificial. Ditto, right. Cucumbers, to stew. Ditto, to farce. Cocks-Combs, artificial. Calf's-Liver, stuffed and roasted. Ditto, another way. Cream-Custards. Capons Livers imitated. Creams of Raspberries. Cornelian Cherries, Preserves Ditto, in Marmalade. Currans in Jelly. Cakes, from Lisbon. Cakes, of Orange. Cakes, fine, Ditto, from Penzance. Ditto, from Northampton. Cow-Heel dress'd. Calf's-Head, dress'd in a grand manner. Calf's-Head-Pye, Ditto, baked. Creams, artificial. Cream, with Sweet-meats. Cucumbers, to preserve in the Winter. Cologn's Gin, to make. Candy'd Orange-Peel. Ditto, Lemon-Peel. Claret, Hermitage, to imitate. Cheshire-Pye. Chicken, to truss.

D.

Damsons in Jamm. Damson-Wine. Dog-Grass.

E.

Eringo-Roots, to candy. Easterling, to truss. Extraordinary Tables.

F.

Fish, to keep, a long time. Fruit, baked. Flounders, dressed. Frogs, white Fricassee. Ditto, brown Fricassee. Florentine, Imperial. Farced-Meat.

G.

Gravey, drawn quick for a private Family. Gravey, rich, made without Flesh. Ginger-Roots, preserv'd, Green. Goose, to truss. Grapes, preserved in Syrup. Geneva, from Cologn, to make. Gourmandine-Pease, dress'd several ways. Ditto, broil'd. Grape, to keep the Winter. Ginger, to preserve. Green-Pease Pottage. Gudgeons, to dress. Grand Sauce for Fish. Goose, boiled. Green-Peaches preserved. Goosberries, preserved.

H.

Hermitage-Wine, to imitate. Hare-Pye. Hungary-Water, to make. Hare, to keep. Hard Pease-Soup. Herrings, pickled, to serve. Hog's-Harslet roasted. Hartshorn Jelly. Hash of raw Beef. Hackin, from Cumberland. Ham, Westphalia, roasted. Hams, Westphalia, artificially made. Hog barbacued. Herrings, broiled, not to make sick. Hare to truss. Herrings, baked in an extraordinary way.

K.

Katchep, in Paste, to make.

L.

Lemons in Marmalade. Lemon-Peels, preserv'd in Jelly. Lemon-Cakes. Lumber-Pye. Lap-Dog, to keep in Health. Liver and Crow.

M.

Mustard, of several Sorts. Mustard-Seed-Flour. Marmalade of Peaches. Ditto, of Plums. Marygold-Flowers, preserved. Marmalade of Pine-Apples. Marmalade of Quince. Mutton, the Neck in Broth, an extraordinary way Mutton, the Neck ragou'd.

N.

Neats-Tongues, roasted

O.

Oysters, fry'd. Oranges in Marmalade. Orangery Snuff. Orange-Butter. Onions, boil'd. Ortolans, to dress. Orange-Peels, preserved in Jelly. Orange-Flowers, preserved in Jelly. Orange-Tarts. Orange-chips. Oxen, to kill and salt in hot Weather.

P.

Peach-Tarts, white. Pepper Mint-Water. Pidgeon, to truss. Potatoe-Puddings. Provisions, to take into the Country. Plums, dry'd with Sugar. Plum-Porridge. Pyes, minced, or Christmas-Pyes. Paste, to make, of all Sorts. Plums, dry'd. Pippin Paste. Pine-Apples, in Marmalade. Pine-Apple-Tarts. Peach-Tarts, red. Pheasant, to keep sweet. Powder'd, Sauce. Pig, to stew. Ditto, to stew another way. Preservation of Flesh from tainting, Plum, Marmalade. Pound-Cakes. Pudding, six Hours. Pidgeons, embalm'd. Pidgeons, preserved. Pippin-Tart. Pickled Marygold-Flowers. Partridges, to keep, a long time in hot Weather Pheasant, to truss.

Q.

Quinces, preserved. Quince, Marmalade, red. Ditto, White.

R.

Rum, to make. Rum, with Amber. Rabbit trussed for Roasting. Ditto, for Boiling. Ditto, truss'd like a Pheasant. Ditto, to roast with Mushrooms. Ditto, to boil. Raspberry-Pudding. Ragout of Tripe. Ratafia, to make. Ditto, artificial, to make. Rabbits, white Fricassee.

S.

Sturgeon, cured. Sturgeon, pickled. Ditto, fresh, to roast. Ditto, fresh, to boil. Ditto, fresh, in a Pye. Sheeps-Tongues, pickled. Smoaking-Closets, for Hams. Sorts of Mustard. Shoulder of Mutton roasted like Venison. Syrup of Mulberries. Syrup of Raspberries. Sheeps-Trotters, fricasseed. Sorrel-Tarts. Stew'd Peaches. Stinking, of Flesh, prevented. Stew'd Wild-Ducks. Sea-Larks, or Oysters, roasted on Spits. Shoulder, of Mutton, farced. Salmi, or Salmi-Gundy. Shropshire-Pye. Ditto, another way. Seed-Cake. Sick Lap-Dog, to cure. Soles, to stew. Scots Snuff, to make. Shropshire-Dish. Salmon-boiled. Soles, fry'd. Snails, fry'd. Snails, with white Sauce. Ditto, with brown Sauce. Sweet-meats, candy'd, Syllabubs, whipt. Spirit of Lilly-of-the-Valley. Stew'd Veal. Sauce for a Bisque of Fish.

T.

Turkey-Poult, to truss. Teal, to truss. Tripe, made of Eggs. Tortoise, or Turtle, the Gibblets dress'd. Tortoise, or Turtle-Flesh, to roast. Ditto, in a Pye. Turbut, to dress. Tongue, to roast. Tench, boiled. Turnips, from Hertfordshire, to dress. Turnips, yellow, from France, to dress. Tables, extraordinary, for Treats.

U.

Vinegar, to make. Usquebaugh, the yellow sort. Usquebaugh, the green Sort. Verjuice. Umble-Pye. Venison, to keep. Venison-Pasty. Venison, boiled. Viper-Soup.

W.

Wild-Ducks, to keep. Wild-Ducks, to recover from stinking. Wild-Duck, to truss. Widgeon, to truss.

THE END