Boning is the removing of all bones from fish, fowl, or joint, leaving the flesh entire. Fish, fowl, a leg of mutton, a fore-quarter, or shoulder of mutton, lamb, or veal, and chops, are the pieces usually boned. Often fish are much more appetizing and sightly when boned. It is also an economical method of serving fish, as the bones, with such particles of flesh as adhere to them, seasoned with vegetables, produce good stock for basting, or for a sauce. In boning a bird or fowl, the flesh is removed from the frame, or bones in one piece. In boning birds and poultry, one of two objects is in view: either to retain the natural shape of the bird or to prepare the flesh for inclosing stuffing, to form a galantine.