To Truss Fowl

Ingredients

• 1 whole fowl
• string
• skewers

Directions

1. Pluck, draw, and singe the fowl, then wipe it clean.

2. Cut off the neck, leaving enough skin to roll back neatly.

3. Remove the feet and insert the legs into slits made in the sides.

4. Pass a skewer through the leg and bottom of the wing, twisting the other part of the wing over the back.

5. Secure the neck skin with a skewer and insert the rump through a slit in the apron.

6. Tie the tops of the legs with string to secure everything before boiling.