PREPARING POULTRY PRODUCTS 



451 



Taking Out the Wish-bone. — Now place the bird on the 

 rump, fold back the loose skin of the neck, scrape the wish- 

 bone bare, and pass the knife-blade under it, as shown in 



Fig. 207 



A dressed bird with head wrapped ready for trussing. 

 F. E. Mixa.) 



(Courtesy of 



Fig. 210, cutting through the shoulder on both sides. The 



more thorough the scraping the easier it is to lift out the bone. 



A great many more shces of breast meat may be carved 



off without striking the bone when the wish-bone is out 



