PREPARING POULTRY PRODUCTS 483 



makes a marked difference in the selling price. The appear- 

 ance of the drumstick is shown at the right in Figure '2'M, 

 when the shank is properly removed, and on the left when 

 improperly removed, as is likely to be the case when the 

 bone is cut by the use of shears or by forcing with a butcher 



Fig 



Taking out the wish-bone. (Courtesy of F. E. Mi.xa.) 



knife, instead of simply cutting the ligaments that bind the 

 two bones together at the joint. The latter would be proper 

 n the case of a bird intended for frying. In this case it is 

 desirable to have the meat slide up the bone, thereby lea\ing 

 a handle for grasping the drumstick for eating. 



