Draw the skin off of the breast, and then run a sharp knife between the flesh and the ribs and breast-bone. You will in this way separate the two fillets from the body of the bird. The legs and wings of the largest birds and fowl can be boned, and stuffed with force-meat, and then prepared the same as, and served with, the fillet. The body of the bird can be used for soups. Fillets from all kinds of birds can be prepared the same as those from chickens.