After having dressed (drawn) and singed the pieces of poultry or game, remove the fork and breastbone, lifting it out through the neck without injuring the breasts; cut the legs below the joint, suppress the drumstick bones, and slip the leg into its place, having previously burned the top of the leg with alcohol so as to remove the outer skin. To truss either capon, young turkey, pullet, chicken or guinea-fowl: first, have a trussing needle threaded with some strong string, pass it through one thigh to the other and in the joint of the thick part of the leg, then cross through the wing directing the needle toward the neck, and take up the skin of the neck while passing through it, fastening it down to the back; pass through the other wing, tighten the string so that the wings and thigh are well attached to the body of the fowl, and the breasts are quite prominent. Secondly, with the needle cross through the back near the rump, direct the needle so that it passes the thickest part of the two legs, fasten the string strongly so that the thigh is well attached to the side, thrust the posterior inside, and tie it down with a few turns of a string.

To prepare geese and tame ducks for entrees, suppress the wings and neck, singe and pick them, cut off the claws, truss the legs inside, and fasten them down by crossing through with the needle at the joints of the thighs and the stumps of the wings; give them a rounded appearance, and push the posterior into the inside, and tie it firmly in place. For squabs, partridges and quails: pluck the feathers, singe and lightly pick them and draw them through the pouch; then truss them by making an incision in the rump, and tie them the same as the chickens.