Page:Art of Cookery 1774 edition.djvu/371



RAISE the leg, open the joint, but be sure not to take off the leg; lace down both sides of the breast, and open the pinion of the breast, but do not take it off; raise the merry-thought between the breast-bone and the top, saife the brawn, and turn it outward on both sides, but be careful not to cut it off, nor break it; divide the wing-pinions from the joint next the body, and stick each pinion where the brawn was turned out; cut off the sharp end of the pinion, and the middle-piece will fit the place exactly

CUT off both legs in the manner of shoulders of lamb; take off the belly-piece close to the extremity of the breast; lace the goose down both sides of the breast, about half an inch from the sharp bone: divide the pinions and the flesh first laced with your knife, which must be raised from the bone, and taken off with the pinion from the body; then cut off the merry-thought, and cut another slice from the breast-bone, quite through; lastly, turn up the carcase, cutting it asunder, the back above the loin-bones.

FIRST, raise the pinions and legs but cut them not off; then raise the merry-thought from the breast, and lace it down both sides with your knife.

THE back must be turned downward, and the apron divided from the belly; this done, flip in your knife between the kidneys, loosening the flesh on each side; then turn the belly, cut the back cross-ways between the wings, draw your knife down both sides of the back-bone, dividing the sides and leg from the back.