The meat is now separated on each side of the breast bone, the limbs are disjointed and thrown back, and the bird is placed upon the fire, and soon cooked, from the previous dissection it had undergone, and from hot coals being put above it.
The smaller fish and reptiles are simply thrown upon the fire, sometimes gutted, at other times not.

The larger fish are divided into three pieces, in the following manner.

The fish is laid on its side, and a longitudinal cut made from the head to within three or four inches of the tail, just above where the ribs are joined to the back bone, these are separated by a sharp pointed stick, and the same done on the other side; a transverse incision is then made near the root of the tail, the gills are separated from the head, the fleshy part covering the back dissected from one to two inches thick, over the whole surface left between the longitudinal cuts that had been made in the sides, and extending from the head to the transverse incision near the tail.

The divisions then consist of three pieces, one comprising the head, backbone, and tail, another the fleshy part that covered the back, and the third the belly and sides.

The last is the most prized of the three.