NECESSARY DIRECTIONS, 
Whereby the reader may eafily attain the ufeful 
Art of Carving. 
To cut up a turkey . 
RAISE the leg, open the joint, but be fare not to take off 
the leg ; lace down both fides of the bread, and open the pinion 
of the bread, but do not take it off; rails the merry-thought be¬ 
tween the bread-bone and the top, raife the brawn, and turn it 
outward on both fides, but be careful not to cut it off, nor break 
it; divide the wing-pip ions from the joint next the body, and 
dick each pinion where the brawn was turned out; cut off the 
(harp end-of the pinion, and the middle-piece will fit the place 
exactly. 
A bujlard , capon ^ or pheafant , is cut up in the fame manner . 
To rear a goofe . 
CUT off both kgs in the manner of fhoulders of lamb ; take 
off the belly-piece clofe to the extremity of the bread; lace the 
goofe down both fides of the bread, about half an inch from the 
fharp bone : divide the pinions and the fldli fird laced with your 
knife, which mud be raifed from the bone, and taken off will 
the pinion from the body ; then cut off* the merry-thought, and 
Cut another flice from the bread-bone, quite through ; ladly, 
turn up the carcafe, cutting it a funder, the back above the loin** 
bones. 
To unbrace a mallard or duck. 
FIRST, raife the pinions and legs but cut them not off $ 
then raife the merry-thought from the bread, and lace it down 
both fides with your knife. 
To unlace a corny, 
THE back mud be turned downward, and the apron divided 
from the belly ; this done, flip in your knife between the kid¬ 
neys, loofeningthe fle-fh on each fide; then turn the belly, cut 
the back crofs-ways between the wings, draw your knife down 
both fides of the back-bone, dividing the fides and leg from the 
ba<sk. 
