Dimly it seemed that he gave some order, and I was trussed up with ropes.

Methought I had twenty household fowl which did eat wheat steeped in water from my hand, and there came suddenly from the clouds a crook-beaked hawk who soused on them and killed them all, trussing their necks, then took his flight back up to the clouds.

Choosing and Trussing.

Choosing and Trussing.

Tie the legs together by passing a trussing-needle, threaded with twine, through the backbone, and secure it on the other side.

Choosing and Trussing.

After larding and trussing it, put it down to roast at a brisk fire; keep it well basted, and a short time before serving, dredge it with a little flour, and let it froth nicely.

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.

Choosing and Trussing.

Choosing and Trussing.

Have ready a forcemeat made by recipe No. 417; fill the breast with this, and, if a trussing-needle is used, sew the neck over to the back; if a needle is not at hand, a skewer will answer the purpose.

Choosing and Trussing.

Some persons are fond of the feet of the duck; and, in trussing, these should never be taken off.

Trussing them with the head on, as shown in the engraving, is still practised by many cooks, but the former method is now considered the best.

After trussing, some cooks cover the breast with vine-leaves and slices of bacon, and then roast them.

Choosing and Trussing.

Choosing and Trussing.

Choosing and Trussing.

Choosing and Trussing.

The victim of this horrible punishment is trussed up, arms and legs, and thrown on his knees; then, on the bare soles of his feet a pliant green rod is brought down with all the force of a soldier's arm.

"I discover," says he, "there must be a holy girding and trussing up for heaven.

Now for you, Phantasma: leave trussing your points, and listen.

Very shortly Muskwa was trussed up like a papoose.

The old-time huge joints, trussed hares, whole sucking pigs, &c., are fast vanishing from our tables, and the smart chef exerts himself to produce as many recherche and mysterious little made dishes as possible.

I...." began the trussed one.