To Stuff and to Truss Poultry
When the bird has been thoroughly cleaned and drawn, fill the body with stuffing and sew up the slit.
Turn down the neck skin over the back, and tie it with middleof a piece of string.
Fold the wings back close to the body and press the thighs down close.
Draw the ends of the string around over the thighs, cross them in front and pass again to the back
where they tie under the tail. Remove the string before serving.