To carve a goose, first begin by separating the leg from the body, by
putting the fork into the small end of the limb, pressing it closely
to the body, then passing the knife under at 2, and turning the leg
back as you cut through the joint. To take off the wing, insert the
fork in the small end of the pinion, and press it close to the body;
put the knife in at fig. 1, and divide the joint. When the legs and
wings are off, the breast may be carved in long, even slices, as
represented in the lines from 1 to 2. The back and lower side bones,
as well as the two lower side bones by the wing, may be cut off; but
the best pieces of the goose are the breast and thighs, after being
separated from the drumsticks. Serve a little of the dressing from the
inside, by making a circular slice in the apron at fig. 3. A goose
should never be over a year old; a tough goose is very difficult to
carve, and certainly most difficult to eat.