_To truss poultry._ Stuff the poultry two-thirds full, from the tail
opening. It may be skewered into shape, but the quickest and easiest way
is to tie it. The slight mark left by the string on the breast may be
covered with a garnish of parsley or fine celery leaves. Fold the neck
skin under the body, putting the loop end of a doubled piece of string
under it; bring the ends of string up and cross them over the breast so
as to hold the wings in place; carry the string down over the thighs to
the under side of the tail to hold the thighs in place, and bring it up
around the tail and the ends of the drumsticks, and tie it securely.
This will hold the leg bones down to the tail. If this is not sufficient
to hold in the stuffing, close the opening with a skewer, or sew it with
heavy thread before trussing the bird. Old chickens, turkeys, and tough
ducks or geese can be stuffed, trussed, and cooked for some hours in a
cooker, then be removed and browned in an oven.
[Illustration: Figure No. 12.