. The standard domestic science cook book. d at the same time give a rotary move-,ment to the joint. This should be done for two or threeminutes or until the joint loosens and the flesh becomessoft. Then with a sharp knife or pair of scissors make anincision about an inch long- just inside the leg from thejoint toward the body. Use a strong tool, something likea heavy skewer (iron or wooden pin), with which the sitiews(muscles) can be picked up one at a time and drawn leg contains eleven sinews. When all the sinews havebeen taken out, cut the leg at the joint and with a needleand thre
. The standard domestic science cook book. d at the same time give a rotary move-,ment to the joint. This should be done for two or threeminutes or until the joint loosens and the flesh becomessoft. Then with a sharp knife or pair of scissors make anincision about an inch long- just inside the leg from thejoint toward the body. Use a strong tool, something likea heavy skewer (iron or wooden pin), with which the sitiews(muscles) can be picked up one at a time and drawn leg contains eleven sinews. When all the sinews havebeen taken out, cut the leg at the joint and with a needleand thread draw the edges of the skin closely together. The fowl should not be put in water, nor at any timebe permitted to soak, because this would destroy the flavor. This unique method of treating the turkey is not gen-erally known, but if given a trial will be found satisfactory. DEPARTMENT 31 449 two pieces, at the joint. If a large fowl, the thigh may be cut intwo pieces along the bone. A duck is carved the same as chicken or similar Roast leg and wing of a turkey are cut off on one side the same
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Keywords: ., bookcentury1900, bookdecade1900, bookpublisherchi, booksubjectcbk
