fowl as we have described in the preceding paragraphs, unless, indeed, a
large family party is assembled, and there are a number of "little
mouths" to be filled, or some other such circumstances prevail. A roast
fowl is carved in the same manner as a boiled fowl, No. 1000; viz., by
cutting along the line from. 1 to 2, and then round the leg between it
and the wing. The markings and detached pieces, as shown in the
engravings under the heading of "Boiled Fowl," supersede the necessity
of our lengthily again describing the operation. It may be added, that
the liver, being considered a delicacy, should be divided, and one half
served with each wing. In the case of a fowl being shifted, it will be
proper to give each guest a portion, unless it be not agreeable to some
one of the party.
ROAST GOOSE.
[Illustration: ROAST GOOSE.]
[Illustration: LEG, WING, AND NECK-BONE OF GOOSE.]