Capons and large fowls may be sliced thinly across the breast in the
same manner as a roast turkey. But if the fowl be small, draw the knife
along the edge of the breast-bone on each side, and lay the meat away
from the bone; the fillets will separate easily. Then divide the meat
across the grain. Separate the collar-bone from the breast. Slip the
knife under the shoulder-blade, turn it over, and separate at the joint.
Cut through the cartilage connecting the ribs; this will separate the
breast from the back. Now remove the fork from the breast, turn the back
over, place the knife midway, and with the fork lift up the tail end,
separating the back from the body. Place the fork in the middle of the
backbone, cut close to the backbone from one end to the other on each
side, freeing the side-bones.

The wing and breast of a boiled fowl are the favorite portions. It is
important that the fowl be cooked just right. If underdone, the joints
will not separate readily; and if overdone they will fall apart so
quickly that carving is impossible. Unless the knife be very sharp, and
the work done carefully, the skin of the breast will come off with the
leg or wing.


BROILED CHICKEN.

Split the chicken down the back and remove the backbone. If the chicken
be very young and tender--and only such are suitable for
broiling--remove the breast-bone before cooking, or cut the bone through
the middle, lengthwise and crosswise from the inside, without cutting
into the meat. In serving, divide through the breast from the neck down,
and serve half to each person; or if a smaller portion be desired,