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 tender
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 upwards; 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 boiled fowls if full grown; but in very young fowls the breast is
usually served whole; the wings and breast are considered the best
parts, but in young ones the legs are the most juicy. In the case of a