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Simple A Fowl Cooking Recipe

Below is the quick and easy cooking recipe for A Fowl.

A boiled fowl’s legs are bent inwards, but before it is serve the A Fowld, the skewers are to be removed. Lay the fowl on your plate, and place the joints as cut off on the dish. Take the wing off, in the direction of a to b, in the annexed engraving, only dividing the joint with your knife; and then, with your fork, lift up the pinion, and draw the wings towards the legs, and the muscles will separate in a more complete form than if cut. Slip the knife between the leg and body, and cut to the bone; then, with the fork, turn the leg back, and, if the bird is not1 old, the joint will give way. When the four quarters are thus removed, take off the merry-thought from a, and the neck bones, these last by putting in the knife at c, and pressing it under the long broad part of the bone, in the line c, b; then lift it up, and break it off from the part that sticks to the breast. The next thing is to divide the breast from the carcass, by cutting through the tender ribs, close to the breast, quite down to the end of the fowl; lay the back up, put your knife into the bone, half way from the neck to the rump, and on raising the lower part, it will readily separate. Turn the neck towards you, and very neatly take off the two sidesmen, and the whole will be done. As each part is taken off it should be turned neatly on the dish, and care should be taken that what is left should go properly from the table. The breast and wings are looked upon as the best parts, but the legs are most juicy in young fowls. After all, more advantage will be gained by observing those who carve well, and a little practice, than by any written directions whatever.

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