Lay on the edge.
Extend neck
and back
from the flesh.
Alone,
is to discard
carefully
and prepare
a knuckle
for the
first yield
and adjust.
From page 118 of The Complete Guide to the Art of Modern Cookery by Auguste Escoffier, translated by H. L. Cracknell and R. J. Kaufmann (John Wiley & Sons, Inc. 1979).