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Classic
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page xxvii
putting the fork into the small end of the bone, pressing it to the body, and
having passed the knife at d, turn the leg back, and if a young bird, it will
easily separate. To take off the wing, put your fork into the small end of the
pinion, and press it close to the body; then put in the knife at d, and divide
the joint, taking it down in the direction d, e. Nothing but practice will
enable people to hit the joint exactly at the first trial. When the leg and wing
of one side are done, go on to the other; but it is not often necessary to cut
up the whole goose, unless the company be very large. There are two side bones
by the wing, which may be cut off; as likewise the back and tower side-bones:
but the best pieces are the breast, and the thighs after being divided from the
drum-sticks.
Hare.--The best way of cutting it up is, to put the point of the knife under the
shoulder at a, in the figure opposite the next page, and so cut all the way down
to the rump, on one side of the back-bone, in the line a, b. Do the same on the
other side, so that the whole hare will be divided into three parts. Cut the
back into four, which with the legs is the part most esteemed. The shoulder must
be cut off in a circular line, as c, d, a: lay the pieces neatly on the dish as
you cut them; and then help the company, giving some pudding and gravy to every
person. This way can only be practised when the hare is young: if old, don't
divide it down, which will require a strong arm: but put the knife between the
leg and bark, and give it a little turn inwards at the joint; which you must
endeavour to hit, and not to break by force. When both legs are taken off, there
is a fine collop on each side the back, then divide the back into as many pieces
as you please, and take off the
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