Pick out all the pin-feathers with the blade of a small knife. Turn back
the skin of the neck, loosening it with the finger and thumb, and draw out
the windpipe and crop, which can be done without making any cut. Now cut a
slit in the lower part of the fowl, the best place being close to the
thigh. By working the fingers in slowly, keeping them close to the body,
the whole intestines can be removed in a mass. Be especially careful not
to break the gall-bag, which is near the upper part of the breastbone, and
attached to the liver. If this operation is carefully performed, it will
be by no means so disagreeable as it seems. A French cook simply wipes out
the inside, considering that much flavor is lost by washing. I prefer to
wash in one water, and dry quickly, though in the case of an old fowl,
which often has a strong smell, it is better to dissolve a teaspoonful of
soda in the first water, which should be warm, and wash again in cold,
then wiping dry as possible. Split and wash the gizzard, reserving it for
gravy.
DRESSING FOR POULTRY.
One pint of bread or cracker crumbs, into which mix dry one teaspoonful of
pepper, one of thyme or summer savory, one even tablespoonful of salt,
and, if in season, a little chopped parsley.
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