Before it is sent to table, the head is removed and opened, and
the body split in two, thus rendering it very easy to carve. First
separate the shoulders, then the legs from the body. The triangular
piece of the neck between the shoulders is reckoned the most delicate
part, and the ribs the next best. The latter are easily divided
according to the number of guests, being commonly little more than
gristle; there are choice bits also in the shoulders and thighs; the
ear also is reckoned a delicacy. The portion of stuffing and gravy
must not be forgotten by the carver.
[Illustration]
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