. The standard domestic science cook book. Roast Chicken. pieces across. The leg is easily cut in this way: sticking thecarving fork through it from above, lay the flat knife firmlyagainst the body, pull the handle of the fork down to the table,lift the prongs up slightly, and then as the joint gives way, cutand loosen with point of the knife exactly at the joint. Thewing is treated in a similar way. The leg is generally cut into. CopyriBht, 1908, by Wm. H. Lee.

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Keywords: ., bookcentury1900, bookdecade1900, bookpublisherchi, booksubjectcbk