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Classic
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page 17
ROAST GOOSE.
To carve a goose, first begin by separating the leg from the body, by putting
the fork into the small end of the limb, pressing it closely to the body, then
passing the knife under at 2, and turning the leg back as you cut through the
joint. To take off the wing, insert the fork in the small end of the pinion, and
press it close to the body; put the knife in at figure 1, and divide the joint.
When the legs and wings are off, the breast may be carved in long even slices,
as represented in the lines from 1 to 2. The back and lower side bones, as well
as the two lower side bones by the wing, may be cut off; but the best pieces of
the goose are the breast and thighs, after being separated from the drum-sticks.
Serve a little of the dressing from the inside, by making a circular slice in
the apron at figure 3. A goose should never be over a year old; a tough goose is
very difficult to carve, and certainly most difficult to eat.
FOWLS.
First insert the knife between the leg and the body, and cut to the bone; then
turn the leg back with the fork, and if the fowl is tender the joint will give
away easily. The wing is broken off the same way, only dividing the joint with
the knife, in the direction from 1 to 2. The four quarters having been removed
in this way, take off the merry-thought and the neck-bones; these last are to be
removed by putting the knife in at figure 3 and 4, pressing it hard, when they
will break off from the part that sticks to the breast. To separate the breast
from the body of the fowl, cut through the tender ribs close to the breast,
quite down to the tail. Now turn the fowl over, back upwards; put the knife into
the bone midway between the neck and the rump, and on raising the lower end it
will separate readily. Turn now the rump from you, and take off very neatly the
two side-bones and the fowl is carved. In separating the thigh from the hit,
some difficulty will be experienced to get them apart; this is easily acquired
by practice. There is no difference in carving roast and boiled fowls if full
grown; but in very young fowls, the breast is usually served whole; the wings
and breast are considered the best part, but in young ones the legs are the most
juicy. In the case of a capon or large fowl, slices may be cut off at the
breast, the same as carving a pheasant.
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