ROAST GOOSE.

A green goose neatly trussed and "done to a turn" looks very tempting on
the platter; but there is so little meat in proportion to the size of
the bird that unless it be skilfully carved only a small number can be
served. The breast of a goose is broader and flatter than that of a
turkey. It should be carved in a different manner, although many writers
give the same directions for carving both.

Place it on the platter with the head at the left. Insert the fork
firmly across the ridge of the breast-bone. Begin at the wing and cut
down through the meat to the bone, the whole length of the breast. Cut
down in the same way in parallel slices, as thin as can be cut, until
you come to the ridge of the breast-bone. Slip the knife under the meat
at the end of the breast, and remove the slices from the bone. Cut in
the same manner on the other side of the breast. Cut through the skin
below the breast, insert a spoon and help to the stuffing. If more be
required, cut the wing off at the joint. Then tip the body over slightly
and cut off the leg. This thigh-joint is tougher, and requires more
skill in separating, than the second joint of a turkey. It lies nearer
the backbone. But practice and familiarity with its location will enable
one to strike it accurately. The wish-bone, shoulder-blade, and
collar-bone may be removed according to the directions given for carving
roast turkey. Some prefer to remove the wing and leg before slicing the
breast.


ROAST DUCK.

Place it in the same position and carve in the same way as a goose.