"wishing bone," so that there is no stump left. Cut the skin off from the neck so that a long flap is left to draw down and cover over the opening made by removing the neck. The skin must not be cut through on the breast side or it will not draw neatly.

Next loosen and pull out the crop - that is, the little bag-like skin between the neck bones - insert the first and second fingers of the right hand in at the neck opening, and loosen the entrails from the body by working the fingers round from left to right, keeping them close against the bones.

Then lay the bird on its back, make a deep cut across between the tail and vent, cut the latter open, and the opening thus made is large enough to insert the first and second fingers, and hook them around the large hard lump that will be felt in the body; this is the gizzard, and if the loosening of the entrails has been done properly from the neck end, by pulling the gizzard through the whole of the contents of the bird's body will be drawn out in one mass.

No. 5. - Sewing the legs in position, inserting the trussing needle at the tio of the breast-bone

Take care not to break up any of the internal organs, for if the gall bag of the liver is broken, the bitter taste thus imparted will spoil the flavour of the bird.

No. 4 - Fastening the legs and wings in position

By holding the bird up to the light and looking through it, it can be easily ascertained if the body is empty, or if any internal parts still need removing.

Wipe the bird well inside with a damp cloth, but, unless some of the inside has been broken in the drawing, do not wash it. Next cut off the claws of the bird, dip the legs into boiling water, and gently scrape them clean and free from scales.

Examine the bird, see it is quite clean on the outside, rub it over with flour, and it is ready to . be trussed.