Use the meat of another fowl, or veal, or pork, or a mixture. Chop them fine, and add to the minced meat one cupful of bread or cracker crumbs and, if convenient, a little chopped boiled ham or tongue, and a few lardoons of pork. Season with the following articles, and moisten the whole with stock:
1 tablespoonful of chopped parsley. 1 teaspoonful of onion juice.
¼ teaspoonful of pepper. 1 teaspoonful thyme.
1 teaspoonful of salt.
If veal is used, take it from the knuckle, and use the bone in the braising pot, as it will give a good jelly.
When the fowl is wiped, singed, and drawn as by directions given above, put in the stuffing if it is to be used; place a little in the opening at the neck, the rest in the body, and sew up the opening. Draw the skin of the neck smoothly down and under the back, press the wings close against the body, and fold the pinions under, crossing the back and holding down the skin of the neck. Press the legs close to the body, and slip them under the skin as much as possible. Thread the trussing needle with white twine, using it double. Press the needle through the wing by the middle joint, pass it through the skin of the neck and back, and out again at the middle joint of the other wing. Return the needle through the bend of the leg at the second joint, through the body and out at the same point on the other side; draw the cord tight, and tie it with the end at the wing joint. Thread the needle again, and run it through the legs and body at the thigh bone, and back at the ends of the drumsticks. Draw the drumstick bones close together, covering the opening made for drawing the fowl, and tie the ends. Have both knots on the same side of the fowl. When cooked, cut the cord on the opposite side, and by the knots it can easily be drawn out. (See illustration).