Thigh, towards the Wing, as at B, and cut an Hole on each side the Apron,
just above the Sides-man, and put the Joints of the Legs into the Body of
the Fowl, as at C: so this is trussed without a Skewer.



To Truss a _Pheasant_ or _Partridge._ From the same.

[Illustration: Fig. 12]

Both the Pheasant and Partridge are trussed the same way, only the Neck of
the Partridge is cut off, and the Neck and Head of the Pheasant is left on:
the Plate above shews the Pheasant trussed. When it is drawn, cut off the
Pinnions, leaving only the stump-bone next the Breast, and pass a Skewer
through its Point, and through the Body near the Back, and then give the
Neck a turn; and passing it by the Back, bring the Head on the outside of
the other Wing-Bone, as at A, and run the Skewer through both, with the
Head landing towards the Neck, or the Rump, which you please: B is where
the Neck runs. Then take the Legs, with their Claws on, and press them by
the Joints together, so as to press the lower Part of the Breast, then
press them down between the Sides-men, and pass a Skewer through all, as at
C. Remember a Partridge must have its Neck cut off, or else in every thing
is trussed like a Pheasant.



To boil an artificial _Pheasant,_ with _Sellary._ From Mrs. _Johnson,
Devereux-Court_ near _Temple-Bar._

Prepare a Rabbit in the same manner as above directed, only it must not be