comes to table, the carver has merely to pass the knife in the usual manner to take up the wings and legs, and finds no resistance; the same at the breast and the back, where it may easily be seen whilst carving that it has already been prepared.
Three minutes is about the time taken by this new process to cut into ten parts an ordinary fowl.
For a Turkey or a Goose, the sinews are divided as above, and in the act of carving, instead of cutting the fillets in a straight line with the breast-bone, you separate them obliquely, and all other parts as usual.
Pheasants, Ducks, and all Wild Fowl especially, must be prepared in a similar manner.
A Hare or Rabbit may also have the sinews and back-bone divided; to effect this you lay the hare upon its back, and give six cuts nearly through the back-bone, holding the Separator with both hands, through the belly part; then you truss it for roasting. If it should happen to be a very large hare, the fillets only are carved, and they ought to be cut in thin slices in an oblique direction, instead of straight along the back.