146 POULTBY FATTENING. 



needle through thighs behind, and tie up on back in 

 front of stern. 



Boneiiuj Fowls is a much more difficult process, and 

 takes longer to perform, but when skilfully done leaves 

 the meat unbroken or torn. The bird is treated as for 

 roasting 1 to 5, but is not drawn, the organs remaining 

 in carcass ; (6) after cutting the neck, cut out the crop 

 and merry-thought ; (7) begin -to strip the flesh off 

 downward from neck, glove fashion, until wings are 

 reached ; (8) cut wing-bone through, just above second 

 joint, and break it off; (9) turn bone backwards 

 through the flesh, scrape it down as it proceeds, 

 drawing it out completely, removing any splinters, 

 repeating on other side ; (10) resume stripping the 

 flesh from carcass, holding upwards, until legs are 

 reached ; (11) these must in turn be turned inwards ; 

 (12) cut bone at joint, and scrape with knife, until 

 bones can be removed ; (13) continue stripping until 

 scallop is reached, when it must be cut, and the 

 carcass comes out complete ; (14) the breast fillets 

 must now be cut out carefully, and entirely off the 

 keel or breast-bone ; (15) take fowl by legs and turn 

 right way out, placing fillets within ; (16) roll up, and 

 it is ready for use in whatever form desired. 



In all these operations cleanliness of the board, and 

 constant wiping, as required, of the parts are most 

 desirable. 



