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Directions for Boning

66. Boning is rather a difficult process, and should scarcely be attempted without an actual demonstration by a skilful and practised hand. After the feet and head are cut off and drawn as above, the skin is divided along the back, and then, with a very sharp knife, it, with the flesh, is gradually turned down on each side from the ribs, breast, side-bones, and merry-thought, which are left as bare as possible. In doing this it is necessary to take the legs and wings out at their sockets, and carry them with the rest of the flesh; but when all this is removed, their bones, as far as they are covered with flesh, are made to project, with the one hand from the cut surface, while with the other the knife is carried round close to the bone, until, by continued repetition of this cutting, there is nothing left but the pinions covered with skin, and the lower half of the drumsticks, which are left to keep up the original appearance. When all this is done the skin is turned outwards, and with the aid of skewers, needles and thread, and stuffing, the bird is made to assume its natural shape, or as near an approach to it as possible. 67. Joints of Meat which are to be divided in carving should be carefully jointed by the butcher, but it is the duty of the cook to see that this has been done, as without it the carver has a most troublesome task. Jointing is particularly necessary in loins of mutton or veal, and in the fore-quarter of lamb, or in neck of veal; the joints require to be well separated with the chopper, which should be made to pass deeply between the bones.