A Fowl Recipe

A boiled fowl's legs are bent inwards, but before it is served, the

skewers are to be removed. Lay the fowl on your plate, and place the

joints as cut off on the dish. Take the wing off, in the direction of

a to b, in the annexed engraving, only dividing the joint with your

knife; and then, with your fork, lift up the pinion, and draw the wings

towards the legs, and the muscles will separate in a more complete form

than if cut. Slip the knife between the leg and body, and cut to the

bone; then, with the fork, turn the leg back, and, if the bird is not

old, the joint will give way. When the four quarters are thus removed,

take off the merry-thought from a, and the neck bones, these last by

putting in the knife at c, and pressing it under the long broad part

of the bone, in the line c, b; then lift it up, and break it off

from the part that sticks to the breast. The next thing is to divide the

breast from the carcass, by cutting through the tender ribs, close to

the breast, quite down to the end of the fowl; lay the back up, put your

knife into the bone, half way from the neck to the rump, and on raising

the lower part, it will readily separate. Turn the neck towards you, and

very neatly take off the two sidesmen, and the whole will be done. As

each part is taken off it should be turned neatly on the dish, and care

should be taken that what is left should go properly from the table. The

breast and wings are looked upon as the best parts, but the legs are

most juicy in young fowls. After all, more advantage will be gained by

observing those who carve well, and a little practice, than by any

written directions whatever.