To Bone Poultry or Game

Poultry or game are generally boned in order to stuff them properly; they must first be singed lightly, the legs cut off as well as the pinions and neck, keeping the skin of the latter as long as possible; split the skin right along the back so as to free the carcass on both sides, using a small knife for this purpose, afterward separate the stump from each wing, so as to reach the fillets. When the fore-part of the belly is detached, separate also the thighs by dislocating them at the first joint adhering to the carcass, then bone the fleshy part of the thighs and the drum-sticks. Cut the carcass down as far as the rump, so as to detach it entirely, and if these instructions are strictly followed, the piece of poultry or game will be found to be entirely boned, and the only parts now to be removed are the stumps of the wings and the large nerve found in the flesh of the thighs, and detach from the carcass the two minion fillets from which you remove the nerves.