Singe the hair and down by holding the fowl over the gas, or over a roll of lighted paper held over the fire. Cut off the necks close to the body, leaving skin enough to fold over on the back (if to be roasted). Remove the windpipe and crop, then remove everything from the inside that can come out. Be sure that the lungs are taken out. They lie close to the backbone, and are a bright-red, spongy mass. Next take the leg; bend it back slightly, and carefully cut the skin on the joint just enough to expose the sinews without cutting them. Run a fork or skewer under them, pulling them out. The drumstick is much improved by removing the sinews or tendons. Cut out the oil bag in the tail. Wash out the inside very quickly with cold water, and with a bowl of water and cloth wash the outside. Do not allow them to soak in water, as that will extract the flavor and nourishment.

Cut the gall carefully from the liver. Cut the outer coat of the gizzard and draw it carefully away from the inner sack. Open the heart and wash away the clot of blood. The heart, gizzard and liver are the giblets. All poultry and game are cleaned in this way. Wild ducks, coot and geese should be washed thoroughly with soap and water, as the skin is very oily and can not be cleaned without.