This must be cut lengthwise, quite down to the bone, after separating the outside or first slice, which must be cut pretty thick.
This joint is sent to the table, whether boiled or roasted, as a leg of mutton, roasted and cut up in the same manner. The close firm flesh about the knuckle is by many reckoned best.
This is formed by the leg and part of the loin, cut so as to resemble a haunch of venison, and is to be helped at table in the same manner.
Turn the neck end of the goose towards you, and cut the whole breast in slices on each side of the bird, but only remove them as you help each person, unless the company is so large as to require the legs likewise. Turn the goose on one side, and then take off the leg by putting the fork into the small end of the leg bone, pressing it close to the body; and, having passed the knife in the line e, d, turn the leg back, and, if a young bird, it will easily separate.