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Goose, Roast, to Carve

Begin by turning the neck end of the goose towards you, and cutting the whole breast in long slices, from one wing to another (see the lines A B). To take off the leg, insert the fork in the small end of the bone, pressing it to the body, put the knife in at A, turn the leg back, and if the bird be young, it will easily come away; if old, we will not answer for it. To take off the wing, insert the fork in the small end of the pinion, and press it close to the body; put the knife in at B, and divide the joint. When the leg and wing are off one side, attack those on the other; but, except when the company is very large, it is seldom necessary to cut up the whole goose. The back and lower side bones, as well as the two side bones by the wing, may be cut off; but the best pieces of a goose are the breast, and the thighs, after being separated from the drumstick. Serve a little of the seasoning from the inside, by making a circular slice in the apron at c. Should there be no stuffing, a glass of wine, a little orange-gravy or vinegar may be poured into the body of the goose, at the opening made in the apron by the carver for this purpose. (See GOOSE, BONNE BOUCHE FOR.)