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Fowl, Roast, To Carve

A roast fowl is carved in the same manner as a boiled fowl, viz., by cutting along the line from A to B, and then round the leg between it and the wing. The markings and FOWL SAUTÉ. detached pieces, as shown in the engravings under the heading of "Boiled Fowl," supersede the necessity of our lengthily again describing the operation. It may be added that the liver, being considered a ROAST FOWL.

B delicacy, should be divided, and one half In the case of served with each wing. a fowl being stuffed, it will be proper to give each guest a portion, unless it be not agreeable to some of the party.