CARVING A ROASTED FOWL.

Rodney and Otamatea Times, Waitemata and Kaipara Gazette, 21 May 1913, Page 7

CARVING A ROASTED FOWL.

Comparatively few people know hosf. to carve a roasted fowl. Td do it properly, they must have a knowledge of the joints of tEe fowl. The operation is a s follows—Place the fowl conveniently in front of you. Plant the fork -firmly in the joint of the wing farthest from the body, and draw with the joint toward the leg on the same side. Then pass the knife underneath, and the wing joint is taken off at the point. Then slip the knife between the leg and the body, to cut through the large joint there. When the leg is drawn backward with the fork, the joint will easily give way before the blade of the knife. After the other wing and leg are off, cut deep into tho breast under the "wish-bone," and lifting this with fork it may loosen entirely., Then carve slices from both sides of the breast. The collar-beaes are next taken off and the side bones separated from the back. Chickens, geese 3 ducks, and turkeys are carded alike. Smaller game, like pigeons, are not carved, but simply split down the back, a half being served to «ach person.