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Poultry

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top 1000Mrs Beeton's All About Cookery
Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About
Larger birds are usually jointed at the wings and legs, which are served as portions or carved into slices. This is made easier if before the bird is placed on the table a small, pointed knife is worked between each joint. The joints occur at the natural bends of the limb and are quite easy to discover.

Roast Duck: A young duck or duckling is carved in the same way as a chicken. First remove the wings, then the breast should be cut off the bone in one slice, or several slices if very plump. The legs are next removed and divided at the joints. The foot, and the bone to which it is attached, is today rarely left on the dressed bird.

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