Geese

Follow with your knife the lines marked in the engraving, a to b, and cut slices, then remove the wing, and if the party be large the legs must also be removed, and here the disjointer will again prove serviceable. The stuffing, as in the turkey, will be obtained by making an insertion at the apron c.

Goose Roast.

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 merry-thought; lovers of game prefer a leg.

Pheasant.

Guinea Fowl are carved in the same manner.

Partridge

Separate the legs, and then divide the bird into three parts, leaving each leg and wing together. The breast is then divided from the back, and helped whole, the latter being assisted with any of the other parts. When the party consists entirely of gentlemen only, the bird is divided into two by cutting right through from the vent to the neck.

Partridge.

Quails, Landrail, Wheat-ears, Larks, and all small birds are served whole.

Grouse and Plover are carved as partridges.

Snipe and Woodcock are divided into two parts; the trail being served on a toast.

Wild-Duck And Widgeon

The breast of these fowls being the best portion is carved in slices, which, being removed, a glass of old port made hot is poured in, the half of a lemon seasoned with cayenne and salt, should then be squeezed in the slices, relaid in their places, and then served, the joints being removed the same as in other fowl.

Pigeon

Like woodcock, these birds are cut in half, through the breast and back, and helped.

Pigeon (back).

Pigeon (breast).