This is not difficult work. A small knife with a short sharp, pointed blade is the only implement required. The aim is to remove the flesh from the bone without cutting it. To bone a fowl, cut off the neck and the legs at the first joint, and cut the skin in a line down the middle of the back. Then, taking first one side of the cut in your fingers and then the other, carefully separate the flesh from the bones, sliding the knife close to each bone. Unjoint the wings and the legs at the body-joint and, cutting close to the bones, draw them, turning the flesh of the legs and wings inside out. When all the bones are out, the skin and flesh can be readjusted and stuffed into shape. The butcher will bone when so ordered. The bones may be saved for soup.