LET the neck-end lay before you, and begin by cutting two or three long slices, on each side the breast, in the lines a, b, quite to the bone. Cut these slices from the bone, then take off the leg, turning the goose up on one side, putting the fork through the small end of the leg bone, and pressing it close to the body, which when the knife has entered at d will easily raise the joint. Then pass the knife under the leg in the direction d, e. If the leg hangs to the carcase at the joint c, turn it back with the fork, and, if the goose is young, it will easily separate. Having removed the leg, proceed to take off the wing, by passing the fork through the small end of the pinion, pressing it close to the body, and entering the knife at the notch c, and passing it under the wing in the direction c, d. This is a very nice thing to hit, and can only be acquired by practice. When you have taken off the leg and wing on one side, do the same on the other. Then cut off the apron in the line f, g, having done which take off the merry-thought in the line i, k. All the other parts are to be taken off in the same manner as directed for the fowl. A goose is seldom quite dissected, unless the company is very large, in which case the above method must be pursued.
The parts of a goose most esteemed are, the slices from the breast; the fleshy part of the wing, which may be divided
Fage and onion are put into the body of the goose (which is by most approved of) when you have cut off the limbs, draw it out with a spoon at the place from whence the apron is taken, and mix it with the gravy, which flowed first; be poured boiling hot into the body of the goose. Some people are particularly fond of the rump, which, after being nicked with a knife, is peppered and salted, and then broiled till it is of a nice light brown; and this is distinguished by the epithet a devil. The same is likewise done by the rump of a turkey.