Be especially careful not to break the gall-bag, which is near the upper part of the breastbone, and attached to the liver.

If this operation is carefully performed, it will be by no means so disagreeable as it seems.

A French cook simply wipes out the inside, considering that much flavor is lost by washing.

I prefer to wash in one water, and dry quickly, though in the case of an old fowl, which often has a strong smell, it is better to dissolve a teaspoonful of soda in the first water, which should be warm, and wash again in cold, then wiping dry as possible.

Split and wash the gizzard, reserving it for gravy.
DRESSING FOR POULTRY.
One pint of bread or cracker crumbs, into which mix dry one teaspoonful of pepper, one of thyme or summer savory, one even tablespoonful of salt, and, if in season, a little chopped parsley.