. Poultry production. Poultry. PREPARING POULTRY PRODUCTS 461 Fig. 218 shows the process as far advanced as possible without removing the thighs. To remove the thigh, grasp it firmly, as is being done in Fig. 218 and twist it first one way and then the other. There is a nack in doing this, which is quickly acquired, and which allows of its being done without great exertion. Fig. 220. Taking out the wing bone. (Courtesy of F. E. Mixa.) Fig. 219 shows the body case removed, save for its attach- ment at the tailhead. This may be quickly severed by. a single stroke of the knife. Taking Out the Win
. Poultry production. Poultry. PREPARING POULTRY PRODUCTS 461 Fig. 218 shows the process as far advanced as possible without removing the thighs. To remove the thigh, grasp it firmly, as is being done in Fig. 218 and twist it first one way and then the other. There is a nack in doing this, which is quickly acquired, and which allows of its being done without great exertion. Fig. 220. Taking out the wing bone. (Courtesy of F. E. Mixa.) Fig. 219 shows the body case removed, save for its attach- ment at the tailhead. This may be quickly severed by. a single stroke of the knife. Taking Out the Wing and Leg Bones.—For removing the wing and leg bones, a smaller wire hook is used than in the first part of the process. It should be small enough so that. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Lippincott, William Adams, 1882-1931. Philadelphia, Lea & Febiger
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Keywords: ., bookcentury1900, bookdecade1910, bookpublishe, booksubjectpoultry
