No. 17. A Roast Fowl

It is not usual to carve fowls entirely at table in the manner described above. The wings, and any other joints are taken off only as they are required. The breast of a very large fowl may be carved in slices like that of a turkey; or the whole of that of a small one may be taken off with the wings, as shown by the line a b. As the liver is a delicacy, the handsomer mode of serving these last is to remove the gizzard, which is seldom eaten, then to divide the liver, and to send an equal portion of it with each wing. The whole of a roast fowl may be carved by the directions we have already given for No. 16.