[Illustration: Fig 9] Fig. 9. Shews the Manner how the Legs and Pinnions will appear when they are turn'd to the Back; as also, the Position of the Head and Neck of the Chicken, or Turkey-Poult. The manner of Trussing an _Hare_ in the most fashionable Way. From Mr. _W. N._ [Illustration: Fig. 10] Case an Hare, and in casing it, just when you come to the Ears, pass a Skewer just between the Skin and the Head, and by degrees raise it up till the Skin leaves both the Ears stript, and then take take off the rest as usual. Then give the Head a Twist over the Back, that it may stand, as at A, putting two Skewers in the Ears, partly to make them stand upright, and to secure the Head in a right Disposition; then push the Joint of the Shoulder-Blade, up as high as may be, towards the Back, and pass a Skewer between the Joints, as at B, through the bottom Jaw of the Hare, which will keep it steady; then pass another Skewer through the lower Branch of the Leg at C, through the Ribs, passing close by the Blade-Bone, to keep that up tight, and another through the Point of the same Branch, as at D, which finishes the Upper-Part. Then bend in both Legs between the Haunches, so that their Points meet under the Scut, and skewer them fast, with two Skewers, as at O O. A Fowl trussed for Boiling. From Mr. _W. N._ Poulterer, &c. [Illustration: Fig. 11] When it is drawn, twist the Wings till you bring the Pinnion under the Back; and you may, if you will, enclose the Liver and Gizzard, one in each Wing, as at A, but they are commonly left out. Then beat down the Breast Bone, that it does not rise above the fleshy Part; then cut off the Claws of the Feet, and twist the Legs, and bring them on the out-side of the Thigh, towards the Wing, as at B, and cut an Hole on each side the Apron, just above the Sides-man, and put the Joints of the Legs into the Body of the Fowl, as at C: so this is trussed without a Skewer. To Truss a _Pheasant_ or _Partridge._ From the same. [Illustration: Fig. 12] Both the Pheasant and Partridge are trussed the same way, only the Neck of the Partridge is cut off, and the Neck and Head of the Pheasant is left on: the Plate above shews the Pheasant trussed. When it is drawn, cut off the Pinnions, leaving only the stump-bone next the Breast, and pass a Skewer through its Point, and through the Body near the Back, and then give the Neck a turn; and passing it by the Back, bring the Head on the outside of the other Wing-Bone, as at A, and run the Skewer through both, with the Head landing towards the Neck, or the Rump, which you please: B is where the Neck runs. Then take the Legs, with their Claws on, and press them by the Joints together, so as to press the lower Part of the Breast, then press them down between the Sides-men, and pass a Skewer through all, as at C. Remember a Partridge must have its Neck cut off, or else in every thing is trussed like a Pheasant.