20. Partridge

This bird is cut up in the same way as a fowl. The best parts are the wings, breast, and merry-thought; but the bird being small, the two latter are not often divided. The wing is considered the best, and the tip is reckoned the most delicate morsel of the whole.

21. Pigeons

Pigeons are considered very fine eating. It is usual to cut them in half, either from top to bottom, or across. The lower part is generally thought best.

22. Turkey

Fix your fork firmly in the lower part of the breast, so as to have full command of the turkey. Slice down on each side of the centre of the breast, two or three lines lengthwise with the body; then take off the leg on one side, holding the knife in a sloping direction, the point turned towards the end of the body. This done, cut off the wing on the same side, in a line nearly parallel with the length of the turkey.

When you have thus separated the wings and legs, take off from the breast bone the parts you before sliced down. Be very attentive, in separating the wing, not to cut too near the neck, or you will find yourself interrupted by the neck bone, from which the wing must be taken.

23. Cod's Head

Fish in general requires very little carving, the fleshy parts being those principally esteemed. A cod's head and shoulders, when in season, and properly boiled, is a very genteel and handsome dish. When cut, it should be done with a fish trowel; the parts about the back-bone, or the shoulders, are by far the firmest and best. Take off a piece quite down to the bone, in the direction a, b, c, d, putting in the spoon at a, c, and with each slice of the fish give a piece of the round, which lies underneath the back-bone, and lines it, the meat of which is thin, and a little darker colored than the body of the fish itself. This may be got by passing a spoon under it, in the direction d,f. About the head are many delicate parts, a great deal of the jelly kind. The jelly part lies about the jaw-bone, and the firm parts within the head. Some are fond of the palate, and others the tongue, which likewise may be got by putting a spoon into the mouth.