Daubing is cutting through the entire thickness of the meat in several places and inserting lardoons of salt pork. The cut is made with a thin, sharp knife.
Cutting the meat free from the bones, leaving the meat whole, is called boning. This is easily done with a sharp-pointed knife, and requires but little practice to accomplish successfully. Directions for boning fowls are given on page 181. Boned fowls are usually made into galantine, but they are also good when stuffed and pressed into natural shape, or to imitate a duck or a rabbit and served hot. The butcher will remove the bones from joints of meat when requested. Boned meats make an agreeable change, and in the case of shoulder pieces make them suitable to serve as roasts (see pages 163 and 168). Chops with the bones removed, the tail ends wrapped around the meat and secured with wooden toothpicks or with small skewers until cooked, resemble in form filets mignons.