Boning is not a difficult operation. It only requires time, a thin,
sharp knife, and a little care. Cut off the neck, and also the legs at
the first joint. Cut the skin in a line down the middle of the back.
Now, taking first one side and then the other of the cut in the fingers,
carefully separate the flesh from the bones, sliding the knife close to
the bone. When you come to the wings and legs, it is easier to break or
unjoint the bones at the body-joint; cutting close by the bone, draw it,
turning the flesh of the legs and wings inside out. When all the bones
are out, the skin and flesh can be re-adjusted and stuffed into shape.
As the leg and wing bones require considerable time to remove, they may
be left in, and the body stuffed with lamb or veal force-meat. See
receipt for boned chicken (page 174). It is a very pretty and delicious
dish.