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Bone, To

The art of boning meat or poultry, though by no means difficult for those who have been taught it, cannot be acquired by verbal instruction only. It is necessary to take lessons from someone who understands it, and practice will do the rest. It is exceedingly useful, most of all because joints, etc., when boned, are so much more easily carved than when served in the usual way, and also on account of the economy, as the bones taken may be stewed down for gravy, for which fresh meat would otherwise be needed. The family poulterer will generally do all that is required, for a moderate charge. The only rules which can be given are--to use a sharp-pointed knife, to work with this close to the bone, and to use every care to keep the outer skin as whole as possible.