separate from the back and come away with the second joint, making it
more difficult to separate the thigh from the side-bone. Cut through the
top of the shoulder and separate the wing at the joint. Cut off the leg
and wing from the other side. Carve the breast on each side, in thin
slices, slanting slightly toward the wing. Be careful to take a portion
of crisp outside with each slice. Shave off the crisp skin near the
neck, in order to reach the stuffing. Insert the point of the knife at
the front of the breast-bone, turn back the wish-bone and separate it.
Cut through the cartilage on each side, separating the collar-bones from
the breast. Tip the body slightly over and slip the knife under the end
of the shoulder-blade; turn it over toward the wing. Repeat this process
on the opposite side. Cut through the cartilage which divides the ribs,
separating the breast-bone from the back. Lay the breast one side and
remove the fork from it. Take the stuffing from the back. Turn the back
over, place the knife midway just below the ribs, and with the fork lift
up the tail end, separating the back from the body. Place the fork in
the middle of the backbone, and cut close to the backbone from one end
to the other, on each side, freeing the side-bone. Then divide the legs
and wings at the joints. The joint in the leg is not quite in the middle
of the bend, but a trifle nearer the thigh. It requires some practice to
strike these joints in the right spot. Cut off the meat from each side
of the bone in the second joint and leg, as these when large are more
than one person requires, and it is inconvenient to have so large bones
on one's plate.

It is easier to finish the carving before beginning to serve. An expert
carver will have the whole bird disjointed and literally in pieces with
a very few strokes of the knife.