commonly thought more of than the other. The breast-bone is divided from the back by simply cutting through the ribs on each side of the fowl. The neck-bones are at g g; but for these see Fig. 16, and the directions for carving the back.
Back of a Fowl.—Fig. 16.
Rest your knife firmly on the centre of the back, at the same time turning either end up with your fork, and this part will easily break in two at a b. The side-bones are at c d; and to remove these, some people put the point of the knife in at midway the line, just opposite to c d; others at the rump end of the bones e f. The neck-bones (at g h) are the most difficult part of the task. These must be taken off before the breast is divided from the back; they adhere very closely, and require the knife to be held firmly on the body of the fowl, while the fork is employed to twist them off.
Duck.—Fig. 17.
Breast. |
Back. |
Duck.—This should be trussed as in Fig. 17. The leg is
