Carving Goose/Geese
Roast Goose
To carve a goose, first begin by separating the leg from the body,
by putting the fork into the small end of the limb, pressing it
closely to the body, then passing the knife under at 2, and turning
the leg back as you cut through the joint. 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 fig. 1, and divide the joint.
When the legs and wings are off, the breast may be carved in long,
even slices, as represented in the lines from 1 to 2. The back and
lower side bones, as well as the two lower side bones by the wing,
may be cut off; but the best pieces of the goose are the breast
and thighs, after being separated from the drumsticks. Serve a little
of the dressing from the inside, by making a circular slice in the
apron at fig. 3. A goose should never be over a year old; a tough
goose is very difficult to carve, and certainly most difficult to
eat.

Roast Goose
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