blade-part

Updated: June 24, 2025

Cut the stuffing in thin slices, lengthwise. Take off the neck-bones, which are two triangular bones on each side of the breast; this is done by passing the knife from the back under the blade-part of each neck-bone, until it reaches the end; by raising the knife, the other branch will easily crack off. Separate the carcass from the back by passing the knife lengthwise from the neck downward.

Lydia Maria Francis Child - The American Frugal Housewife