Fine Dining » How to bone pick |
| Bones to Pick |
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| Birds: |
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Cut off the wings and legs of a Cornish hen, quail, pigeon or squab, then eat the body of the bird or birds with a knife and fork. Never pick up the body, although you can lift the wings and legs to your mouth using your fingers. |
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| Chicken: |
| Start with half a chicken. Separate the leg and wing at their joints with a knife and fork. Then, using your fork, steady the leg (or breast or wing). Slice pieces of meat into manageable amounts. Cut only two or three pieces at a time. If the situation is formal, leave whatever cannot be picked up with a knife and fork on your plate. If the situation is less formal, you may pick up small bones with your fingers — but try to use one hand only. |
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| Chops: |
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Cut into the center, or "eye," of a veal, pork or lamb chop with a fork and sharp knife. If the chop is wearing a "panty" (a paper sleeve around the bone), you can use it to grip the chop without getting your fingers greasy as you cut away the meat near the bone. In formal or restaurant situations, never pick up a bone and gnaw at it, even if it's wearing a panty. These frills are meant primarily as decoration, and not as a license for gluttony. In an informal context, on the other hand, gnaw away, but only if the bones are free of gravy. |
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| Fish: |
First cut off the head and tail of the fish with a knife and fork, and move them to the side of the plate. Insert the tip of the knife against the backbone and slit the fish from head to tail. At this point, you have three options: 1) Slide the backbone out. 2) Open the fish flat and remove the backbone. 3) Lift the top filet off, eat it and then remove the backbone.
If you get caught with any small bones in your mouth, remove them with your thumb and forefinger.
Fish aficionados will eat the head of a small fish. And it is an honor to eat the cheek of a fish. |
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| Frogs' Legs: |
| Frogs' legs are typically eaten with your fingers, although large ones can be disjointed with a knife and fork before they are picked up. |
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