 | mrs. Frazer - 1820 - 330 strani
...• Turkey. — PICK it well, break the leg-bone close to the foot, and draw out the strings close from the thigh ; cut off the neck close to the back, leaving the crop-skin sufficiently long to turn over ; then take out the crop, and loosen the liver and gut at... | |
 | Mrs. Frazer - 1820 - 346 strani
...&c. Turkey. — PICK it well, break the leg-bone close to the foot, and draw out the strings close from the thigh ; cut off the neck close to the back, leaving the crop-skin sufficiently long to turn over ; then take out the crop, and loosen the liver and gut at... | |
 | Joseph Bregion - 1845 - 592 strani
...When the turkey is properly picked, break the leg-bone close to the foot, and draw out the strings from the thigh. Cut off the neck close to the back, leaving the crop-skin sufficiently long to turn over to the back. Next, take out the crop, and loosen the liver... | |
 | Ann Smith (cook.) - 1858 - 282 strani
...here laid down they will soon become proficient in this necessary qualification. TURKEY FOR ROASTING. Break the leg-bone close to the foot, and draw out the sinews from the thigh; where you have no hook in the wall for this purpose, you can place the foot behind a door and draw... | |
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Having first emptied it, break the leg-bone close to the foot, and draw out the sinews from the thigh ; cut off the neck close to the back, leaving the... 