Slip off the thin membrane round the heart, cut out the veins and arteries, remove the liver, and cut off all that looks green near the gall bladder. Trim the fat and membranes from the gizzard, cut through the thick part; open it, and remove the inner lining without breaking. Cut off all the white gristle, and use only the thick fleshy part. Wash, and put them in cold water, and simmer till tender. The neck and tips of the wings are often cooked with the giblets.

These directions apply to all kinds of poultry and game.

Wild ducks, coot, and geese should be washed thoroughly on the outside before being drawn. Scrub them with slightly warm water and soap. The skin is very thick and oily, and it is impossible to get it clean without soap.

The strong smell in old fowls may be removed by washing in warm soda water.

How To Dress Fowls Or Birds For Broiling

Singe, wipe, and split down the middle of the back; lay open, and then remove the contents from the inside. Cut the tendons in the thigh, or break the joints, and remove the breastbone to facilitate the carving.