Ay, that's true, that's true; come truss again, Francis, truss againyet now I think on't, Francis, prithee run thee to the Hall, and tell 'em 'tis my Wedding-night, d'ye see, Francis; and let some body give my Voice for Bel.

Sew up the slit neatly, and truss the legs back, to allow the inside to be roasted, and the under part to be crisp.

After having emptied and singed the duck, season it inside with pepper and salt, and truss it.

Cut off the heads and necks, and the pinions at the first joint; bring these close to the sides, twist the feet round, and truss them at the back of the bird.

Pick, draw, singe, wash, and truss them in the following manner, without the livers in the wings; and, in drawing, be careful not to break the gall-bladder:Cut off the neck, leaving sufficient skin to skewer back.

Truss the fowl as for boiling, and put it into a stewpan with sufficient clear well-skimmed mutton broth to cover it; add the onion, mace, and a seasoning of pepper and salt; stew very gently for about 1 hour, should the fowl be large, and about 1/2 hour before it is ready put in the rice, which should be well washed and soaked.

Truss and boil the fowls by recipe No. 938; make a pint of Béchamel sauce by recipe No. 367; pour some of this over the fowls, and the remainder send to table in a tureen.

Truss a young fowl as for boiling; fill the inside with oysters which have been bearded and washed in their own liquor; secure the ends of the fowl, put it into a jar, and plunge the jar into a saucepan of boiling water.

Truss them in the following manner:After having carefully picked them, cut off the head, and skewer the skin of the neck down over the back.

Truss the fowl as for boiling, put it into a stewpan with the stock or broth; pound the spices and seeds thoroughly in a mortar, tie them in a piece of muslin, and put them in with the fowl.

Truss and roast a fowl by recipe No. 952, taking care that it is nicely frothed and brown.

Select a large plump fowl, fill the breast with forcemeat, made by recipe No. 417, truss it firmly, the same as for a plain roast fowl, dredge it with flour, and put it down to a bright fire.

When this bird is larded, it should be trussed the same as a pheasant; if plainly roasted, truss it like a turkey.

Cut off the heads and necks, truss the wings over the backs, and cut off the toes at the first joint: previous to trussing, they should be carefully cleaned, as no bird requires so much washing.

Truss them with the legs inward, and put them into a stewpan, with a few slices of bacon placed under and over them; add the stock, and stew gently for rather more than 1/2 hour.

The other instrument, which I have designated as the "carotid truss," for lack of a better name, is a circular spring provided with adjustable pads at each extremity.

Section of king-post truss roof.

SEE Chenoweth, Laurence B. SELMARK, GEORGE, pseud. SEE Truss, Leslie Seldon.

TRUSS, LESLIE SELDON.

Leslie Seldon Truss (A); 9Mar67; R405872.

By Leslie Seldon Truss.

Leslie Seldon Truss (A); 9Jun77; R664785. R664786.

By Leslie Seldon Truss.

Leslie Seldon Truss (A); 25Nov77; R681034. R681035.

Thus in a wooden truss bridge the tension members are steel rods.