RAISE the leg^ open the joint, but be Aire not to take off I ibc leg ; ]ace down both fides of thr bread, and open the pi- toion of the breaft, but do not take it ofF; raife themerry-tho tight between the breaft-boneand thetop, vaife the brawn, and turii it outward on both fides, but be careful not to cut it off, nor break it; divide the wing-pinions from the joint next the body^ and (lick each pinion where the brawn was turned out; cut off thic fliarp end of the pinion, and the middle-piece will fit th^ place exaAly jf hujlard^ capon, er pbeafaht, is cut up in ihefanie manner. Torearagoofe. CUT off both legs in the manner of (hbulders of lamb; take . '^ off the belly-piece clofe to the extremity of the brcaft; lace the . goofe down both fides of the breaft, about half an inch from the it fharp bone : divide the pinions and the flefh firft laced with your ! >, kpifc, which muft be raifcd from the bone, and taken off with the pinion from the body; then cut off the merry-thought, arid cut another flice from the breafi-bonCi quite through ; lafl* ly, turn up the carcafe, cutting it afunder, the back above the loin, bones.

FIRST, raife the pinions and legs but cut them riot off ; then raife the merry-thought from the brcaft, and lace it down both fides with your knife.

THE back muft be turned dowii ward, and the apron divided

from the belly ; this done, flip in your knife between the kidneys,loofening the flefii on each fide; then turn' the belly, cut the back crofs-ways between the wings, draw your knifedown both fides of the back*bone, dividing the fidcjS anil leg from the back.