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.

[Illustration: Fig 9]

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.