separated from the back more easily after cooking; but it is valuable
practice, and if one learns to do it neatly it will help in carving a
boiled fowl or roast turkey.

In arranging a fricasseed chicken on the platter, put the neck and ribs
at the left end of the dish and the backbone at the right end. Put the
breast over the ribs, arrange the wings on each side of the breast, the
second joints next to the side-bones, and cross the ends of the
drumsticks over the tail.


BOILED FOWL OR TURKEY.

Fowls or turkeys for boiling should be trussed with the ends of the legs
drawn into the body through a slit in the skin, and kept in place with a
small skewer. Turn the tip of the wing over on the back. Cut off the
neck, not the skin, close to the body, and after putting in the
stuffing, fasten the skin of the neck to the back. Put strips of cloth
round it, or pin it in a cloth, to keep it white and preserve the shape.

In carving, place it on the platter with the head at the left. Put the
fork in firmly across the breast-bone. With the point of the knife cut
through the skin near the tail, and lift the legs out from the inside.
Then cut through the skin between the legs and body, bend the leg over,
and cut across through the joint. Cut from the top of the shoulder down
toward the body until the wing-joint is exposed, then cut through this,
separating the wing from the body. Remove the leg and wing from the
other side. Shave off a thin slice on the end of the breast toward each
wing-joint, slip the knife under at the top of the breast-bone, and turn
back the wish-bone.