Pullet or Capon; How to Carve

A large piece of poultry that requires to be carved at table, calls for the greatest care in order to have all the pieces neat, even and of a proper size, neither too large nor too small. A pair of carving scissors will be found indispensable. To proceed with ease have the pieces laid on a dish in front of the carver; should the pinions be left on the wings, cut them off with the seissors, then cut from the breast one small slice, taking the minion fillet along; from the remainder of the breast cut another pretty slice through the entire length. If the breast of the chicken be very large cut from it another slice without encroaching on the top part of the breast; after one side is finished cut the other without changing its position and as soon as the fillets are all removed, detach the thighs from the carcass by disjointing them, but first cut away the skin from the carcass just where the thigh begins; in this way it can be lifted off with a fork assisting with the blade of a knife. As soon as one thigh is detached, separate the leg at the knee bone with the scissors and divide the thigh in two, either across or on the length.

The carcass can also be divided transversely in two or three pieces. The whole operation must be dexterous and speedy as all eyes are apt to be watching the carver, therefore he must not hesitate, but proceed bravely to the end. When a medium-sized fowl is to be carved, it can first be divided into four parts, detaching the legs from the carcass, then the breasts without making any upper breast. With these four parts eight pieces can be secured, two from each leg and two from each breast, cutting these on their length according to the lines marked in the figures.