[Illustration: FIG. 46]
[Illustration: FIG. 47]
[Illustration: FIG. 48]
[Illustration: FIG. 49]
For carving, the bird should be placed on the platter so that it rests
on its back; also, a well-sharpened carving knife and a fork should be
placed at the right of the platter and the person who is to serve. To
carve a bird, begin as shown in Fig. 46; that is, thrust the fork firmly
into the side or breast of the fowl and cut through the skin where the
leg joins the body, breaking the thigh joint. Cut through this joint,
severing the second joint and leg in one piece. Then, if desired, cut
the leg apart at the second joint. As the portions are thus cut, they
may be placed on a separate platter that is brought to the table heated.
Next, in the same manner, cut off the other leg and separate it at the
second joint. With the legs cut off, remove each wing at the joint where
it is attached to the body, proceeding as shown in Fig. 47. Then slice
the meat from the breast by cutting down from the ridge of the breast
bone toward the wing, as in Fig. 48. After this meat has been sliced
off, there still remains some meat around the thigh and on the back.
This should be sliced off or removed with the point of the knife, as in
Fig. 49, so that the entire skeleton will be clean, as in Fig. 50. If
the entire bird is not to be served, as much as is necessary may be cut
and the remainder left on the bones.
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