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Carving a roasted Fowl.
ing it close to the body, and entering the knife at d, and
passing it under the wing in the direction d, e. This is a
nice thing to hit, and can be acquired only by practice.
When you have taken off the leg and wing on one side,
do the same on the other. Then cut off the apron in the
line g, /, h; having done which, take off the merry-
thought in the line k, i.—All the other parts are to be
taken off in the same manner as directed for a fowl in
the following article, which see. A goose is seldom quite
dissected like a fowl, unless the company be very large.
The parts of a goose most esteemed are, slices from the
breast, the fleshy part of the wing, which may be divid-
ed from the pinion ; the thigh-bone, or drumstick, as it
is called, the pinions, and the side-bones. If sage and
onion be put into the body of the goose, which is not now
so much in fashion as formerly, when you have cut off
the limbs, draw the stuffing out with a spoon from
whence the apron is taken, and mix it with the gravy,
which should first be poured hot into the body of the
goose.
A roasted Fowl. See Plate, No. 3.
The fowl is here represented as lying on its side, with
one of the legs, wings, and neck-bone taken off. A
boiled fowl is cut up in the same manner as one roasted.
In a boiled fowl, the legs are bent inwards, and tucked
into the belly ; but previous to its being sent to table,
the skewers are withdrawn. The most convenient me-
thod of cutting up a fowl, is to lay it on your plate, and,
as you separate the joints in the lines b, c, e, put them
into the dish. The legs, wings, and merry-thought be-
ing removed in the same manner as directed for cutting
up a goose, the next thing is to cut off' the neck-bones.
This is done by putting in the knife at h, and passing it
under the long, broad part of the bone in the line /i, c,
then lifting it up, and breaking it oft’ the shorter part of
the bone, which adheres to the breast-bone. All the
