slanting slightly toward the wing. Be careful to take a portion
of crisp outside with each slice. Shave off the crisp skin near the
neck, in order to reach the stuffing. Insert the point of the knife at
the front of the breast-bone, turn back the wish-bone and separate it.
Cut through the cartilage on each side, separating the collar-bones from
the breast. Tip the body slightly over and slip the knife under the end
of the shoulder-blade; turn it over toward the wing. Repeat this process
on the opposite side. Cut through the cartilage which divides the ribs,
separating the breast-bone from the back. Lay the breast one side and
remove the fork from it. Take the stuffing from the back. Turn the back
over, place the knife midway just below the ribs, and with the fork lift
up the tail end, separating the back from the body. Place the fork in
the middle of the backbone, and cut close to the backbone from one end
to the other, on each side, freeing the side-bone. Then divide the legs
and wings at the joints. The joint in the leg is not quite in the middle
of the bend, but a trifle nearer the thigh. It requires some practice to
strike these joints in the right spot. Cut off the meat from each side
of the bone in the second joint and leg, as these when large are more
than one person requires, and it is inconvenient to have so large bones
on one's plate.

It is easier to finish the carving before beginning to serve. An expert
carver will have the whole bird disjointed and literally in pieces with
a very few strokes of the knife.

ROAST GOOSE.

A green goose neatly trussed and "done to a turn" looks very tempting on
the platter; but there is so little meat in proportion to the size of
the bird that unless it be skilfully carved only a small number can be
served. The breast of a goose is broader and flatter than that of a
turkey. It should be carved in a different manner, although many writers
give the same directions for carving both.

Place it on the platter with the head at the left. Insert the fork
firmly across the ridge of the breast-bone. Begin at the wing and cut
down through the meat to the bone, the whole length of the breast. Cut
down in the same way in parallel slices, as thin as can be cut, until
you come to the ridge of the breast-bone. Slip the knife under the meat
at the end of the breast, and remove the slices from the bone. Cut in
the same manner on the other side of the breast. Cut through the skin
below t