Cut off the pinions from a clean, singed chicken, split the breast skin from one end to the other in the center, open it so as to disclose the flesh, then detach the breasts with a small knife following the breast-bone, and leaving the minion fillets adhering to them, removing them later if not needed. Take these breasts one by one, lay them the smoothest side uppermost on a table, press them down with the left hand and slip the blade of a knife between the flesh and the skin, so as to remove the latter at one pull without breaking it. Beat the breasts lightly with a damp knife handle, trim them in round half hearts on one end, and pointed on the other ; remove the inside nerve, and the fine skin from the minion fillet, beat these lightly and lay them on the For Breast of Mutton or Lamb, Braised and Cooked. - Range them on a board and press with a half inch thick strip on both sides to receive the movable shelf the same as the sweetbreads.

Beef Tongues are placed in a mold the shape of the tongue, it being two inches thick, eight and a half inches long and three and a half inches on its widest part. Molds containing two, four, or six tongues can be had.

Boned Hams are pressed in oval timbale molds.

Corned Beef in square molds, two and a half inches deep.