Insert the knife between the leg and the body, and cut to the bone; then turn the leg back with the fork, and, if the bird is not old, the joint will give way. The wing is next to be cut off, and this is done in the direction of A to b, only dividing the joint with the knife. The four quarters having been removed in this way, take off the merrythought and the neck bones; these last are to be removed by putting the knife in at C and pressing it, when they will break off from the part that sticks to the breast. Next, separate the breast from the body of the fowl, by cutting through the tender ribs close to the breast, quite down to the tail. Turn the fowl now back upwards; put the knife into the bone midway between the neck and the rump, and on raising the lower end it will separate readily. Turn the rump from you, and take off very neatly the two side bones, which completes the operation. The breast and wings are considered the best parts of a roast fowl, but in young birds the legs are the most juicy. In the case of a capon or large fowl, slices may be cut off the breast, just as is done when carving a pheasant (see Pheasant, To Carve). A boiled fowl is carved much in the same way as a roast fowl.

ROAST FOWL, TO CARVE.

How To Truss (Boiled) Fowl

Pluck, draw, and singe the fowl, and then wipe it. Cut off the neck even with the back, but leave enough skin to roll back neatly. Take off the feet, and insert the legs in a slit of the skin made in the sides. Pass a skewer through the leg and the bottom of the wing (the other part of the wing should be twisted over the back) through the body; do the same on both sides. Poll and skewer the skin of the neck, and put the rump through a slit made in the apron. Secure with string across the tops of the legs, and make all firm before boiling; then rub the fowl with a slice of lemon. White-legged fowls are best in point of colour for boiling.

How To Truss (Roast) Fowl

Pluck, draw, singe, but do not wash the fowl. "Wipe it with a couple of clean cloths, and use white paper when singeing it. Cut off the head and neck, and fold the skin over the back. Scald and scrape the legs, cutting off the claws, and fasten the pinions and legs with a skewer long enough to secure the other pinion and leg. Put the liver in one wing, and the gizzard in the other, and skewer the fowl firmly before it is put to the spit. A trussing-needle threaded with twine should be used for this purpose; bring it through the backbone, and secure the string on the other side.