A saddle is merely a double loin, and should be carved in the same way. If the kidney and tenderloin are cooked in the roast, as they often are, remove them with the fat, and serve a bit of each on every plate.
The cuts from the forequarter are more difficult to carve satisfactorily than those from the hindquarter. In order to carve these cuts successfully, keep the following points in view: Locate the hidden bones, and remember the direction of the muscles. Cut across the grain, and make as good-looking slices as possible. It is really better that the pieces which are very awkward to carve be sliced in the kitchen or pantry.
Place the bird on the platter with the breast up. Set the platter so that the neck is at the carver's left hand.
Place the fork astride the breast bone, and sink the prongs firmly into the flesh. Tip the turkey a little to lift one wing from the platter, and sever at the joint. Remove the other wing in the same way. Sever the drum-sticks from the second joints, cutting from above. Separate the second joint into three parts by cutting off a slice on each side parallel with the bone. Let the part remaining on the bone be about three-fourths of an inch wide. Separate the bone from the body. Cut the meat of the drumsticks from the bone. Slice the breast in thin, nice-shaped pieces. Remove the breast bone by turning the tip back. Remove the shoulder blade in a similar manner. Serve portions of white and dark meat and some dressing to each guest. To finish the carving, cut through the cartilage, and separate the back from the rib pieces by turning with skin side up, and lifting the tail end with a fork while the knife rests just below the ribs, and thus break it. Cut close to the backbone, and thus divide the back lengthwise.
A chicken is carved in the same manner as a turkey, except that the legs and second joints are left whole.
Geese and ducks furnish little meat except on the breast. The legs, wings, and back have a scant amount, and that is not choice. Slice the breast across the grain, in as nice pieces as possible.
Broiled chicken should be divided in two parts length-wise, and one-half served to each guest.
Proceed in same manner as with larger animals of similar kind.
The loin is considered the choicest part of a squirrel or hare. The rib is the best part of the suckling pig.
References: Carving and Serving - Lincoln; Art of Cook-ery - Ewing.