ROAST GOOSE-FOWLS. 23
����ROAST GOOSE*
To CARVE a goose, first begin by separating the leg from the body, by putting the fork into the small end of the limb, pressing it closely to the body, then passing the knife under at 2, and turning the leg back as you cut through the joint. To take off the wing, insert the fork in the small end of the pinion, and press it close to the body; put the knife in at fig. 1, and divide the joint. When the legs and wings are off, the breast may be carved in long, even slices, as rep- resented in the lines from 1 to 2. The back and lower side bones, as well as the two lower side bones by the wing, may be cut off; but the best pieces of the goose are the breast and thighs, after being separated from the drumsticks. Serve a little .of the dressing from the inside, by making a circular slice in the apron at fig. 3. A goose should never be over a year old; a tough goose is very difficult to carve, and certainly most difficult to eat,
FOWLS,
FIRST insert the knife between the leg and the body, and cut to the bone ; then turn the leg back with the fork, and if the fowl is ten- der the joint will give away easily. The wing is broken off the same way, only dividing the joint with the knife, in the direction from 1 to 2, The four quarters having been removed in this way, take off the merry-thought and the neck-bones; these last are to be removed by putting the knife in at figs. 3 and 4, pressing it hard, when they will break off from the part that sticks to the breast To separate the breast from the body of the fowl, cut through the tender ribs close to the breast, quite down to the tail. Now turn the fowl over, back up- wards ; put the knife into the bone midway between the neck and the rump, and on raising the lower end it will separate readily. Turn now the rump from you, and take off very neatly the two side bones, and the fowl is carved. In separating the thigh from the drumstick, the knife must be inserted exactly at the joint, for if not accurately hit, some difficulty will be experienced to get them apart ; this is easily acquired by practice. There is no difference in carving roast and
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