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._

[Illustration: Fig.7]

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.

[Illustration: Fig. 8]