. Poultry production. Poultry. PREPARINO POULTRY PRODUCTS 457 tedious that persons would not bone fowls for home use. At the same time the slowness of the process made the prices charged for boned chicken out of proportion to the improve- ment, as compared with a well-trussed bird. The method herein described, devised by F. E. Mixa, simplifies boning very much, making it a matter of ten min- utes further work after the fowl is dressed. A fowl that is to be boned does not need to be drawn, as the internal organs are removed with the bones that form the body case. Fig. 214. Trussed for the roast
. Poultry production. Poultry. PREPARINO POULTRY PRODUCTS 457 tedious that persons would not bone fowls for home use. At the same time the slowness of the process made the prices charged for boned chicken out of proportion to the improve- ment, as compared with a well-trussed bird. The method herein described, devised by F. E. Mixa, simplifies boning very much, making it a matter of ten min- utes further work after the fowl is dressed. A fowl that is to be boned does not need to be drawn, as the internal organs are removed with the bones that form the body case. Fig. 214. Trussed for the roasting pan, legs slipped through incision in skin. (Courtesy of Iowa State College.) Dislocating the Wings.—The first operation in boning is the dislocating of the wings at the shoulder. This can best be done with the help of a small-bladed knife, passing it entirely around the shoulder-joint, as is being done in Fig. 215. Taking Out the Body Case.—^To take out the bones that surround the body cavity, slip a wire hook between the bones that meet at the point where the neck was removed, as shown in Fig. 216. The work from this point on is quite similar to any ordinary skinning operation, except that flesh is cut away from the bones along with the 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
