This section is from the book "The Corner Cupboard; Or, Facts For Everybody", by Robert Kemp Philp. Also available from Amazon: The Corner Cupboard; or Facts for Everybody.
Pheasant.
Clear the leg by inserting the edge of the knife between it and the body, then take off the wings, B to A, but do not remove much of the breast with them ; you are thus enabled to obtain some nice slices; the pheasant is then carved, as a fowl. The breast is first in estimation, then the wings, and after these the merrythought ; lovers of game prefer a leg.
Guinea Fowl are carved in the same manner.
 
Continue to: