The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

of the handle, with the ring, resting in the palm of the hand between the thumb and the fore-finger. When about separating the tendons and otherwise dividing other parts of your fowl or bird, you begin by turning the skin over the wings and cutting the tendons (No. 1, p. xxiv) in each of the joints; and then by taking hold of that part commonly called the drumstick with your right hand and the skin being already turned, you can easily get at the joint (No. 2) by making it come out, to cut the tendons of each leg; on turning the Separator with the points upwards, you give a cut at the breast-bone (No. 4); and, by holding the instrument with both hands, immediately after turning the points downwards, you also give a cut at the back-bone (No. 5), and then, the four tendons being cut, the limbs are brought back to their former position. Then you introduce the instrument into the body at the other end of the bird, and with your left hand you take hold of the thigh-bone, which you also divide at No. 3, and again turning the points downwards, you give another cut at the back-bone No. 5; with little practice the cuts at the breast and back-bone, are made without interfering in the least with the skin; then you truss the bird in the common way, but a packing-needle and thread are to be preferred, as explained at page xv. When roasted, the appearance of the poultry is vastly improved by this simple operation, it looks more plump on account of the sinews having lost their power of contraction whilst roasting; therefore, when the bird [Illustration] 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.