Roast Fowl.

Roast Fowl 461

This operation is a nice and skilful one to perform; it requires both observation and practice. Insert the knife between the legs and the side, press back the leg with blade of the knife, and the joint will disclose itself; if young it will part, but at best, if judiciously managed, will require but a nick where the joints unite. Remove your wing from D to B; cut through and lay it back as with the leg, separating the joint with the edge of your knife; remove the merrythought and neck-bones next; this you will accomplish by inserting the knife and forcing it under the bones, raise it, and it will readily separate from the breast. You will divide the breast from the body by cutting through the small ribs down to the Tent, turn the back uppermost; now put your knife into about the centre between the neck and rump, raise the lower part firmly yet gently, it will easily separate, turn the neck or rump from you, take off the side bones, and the fowl is carved.

boiled fowl (breast).

boiled fowl (back).

Roast Fowl 462Roast Fowl 463

In separating the thigh from the drumstick, you must insert the knife exactly at the joint we have indicated in the engraving; thi3 however will be found to require practice, for the joint must be accurately hit, or else much difficulty will be experienced in getting the parts asunder. There is no difference in carving roast and boiled fowls, if full grown; but in a very young fowl, when roasted, the breast is served whole. The wings and breast are in the highest favour, but the leg of a young fowl is an excellent part. Capons, when very fine and roasted, should have slices carved from the breast.