Classic Culinary Arts:

To Clean And Truss Fowl And Pork

To Clean And Truss Fowl And Pork, part of the classic American culinary arts. Pieces such as To Clean And Truss Fowl And Pork are classics from nineteenth century America, with old-fashioned ingredients, cooking techniques, and cooking utensils. Even the instructions and terminology are original, so you'll get a taste of classic culinary arts by just reading them. And these free recipes and techniques are yours to use and share as you'd like.

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To Clean And Truss Fowl And Pork

Clean and truss, pin in the floured cloth and put into water in which one pound of rather lean pork has been boiling three hours. The time of cooking depends upon the age of the fowl. If they are not more than a year old an hour and a half will be enough, but if very old they may need three hours. The quantity of pork given is for only a pair of fowl, and more must be used if a large number of birds be cooked. Serve with egg sauce. The liquor should be saved for soups.