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.