2636. Pheasants

Carve the breast in slices. Then take off the legs and wings as a fowl,

2637. Fowls

Fix the fork fire ly into the breast, then slip the knife under the legs, and lay it over and disjoint; then the wings in the same manner. Do the same on both side

The smaller bones require a little practice, and it would be well to watch the operations of a good carver. When the merry-thought has been removed. which it may be by slipping the knife through at the point of the breast, and the neck-bones drawn out, the trunk may be turned over, and the knife thrust through the back bone.

2638. Patridges are best carved by cutting off the breast, and then dividing it. But for more economical carving, the wings may be cut with a small breast slice attached.

2639. Woodcocks may be cut right through the centre, from head to tail. Serve with it a piece of the toast upon which it comes to table.

2640. Pigeons may be carved as woodcocks, or as partridges.

2641. Snipes the same as woodcocks.

2642. Turkey

Cut slices each side of the breast down to the ribs; the legs may then be removed, and the thighs divided from the drum-sticks, which are very tough; but the pinions of the wing are very good, and the white part of the wing is preferred by many to the breast. The stuffing is usually put in the breast; but when truffles, mushrooms, or oysters are put into the body, an opening must be made into it by cutting through the apron.

2643. Goose

The apron must be cut off in a circular direction, when a glass of port wine, mixed with a tea-spoonful of mustard, may be poured into the body or not. Some of the stuffing should then be drawn out, and the neck of the goose being turned a little towards the carver, the flesh of the breast should be sliced on either side of the bone. The wings may then be taken off, then the legs. The other parts are carved the same as a fowl.

2644. Ducks may be carved, when large, the same as geese; but when young, like chickens. The thigh joints, however, lie much closer into the trunk than those of fowls.

2646. Remarks

Sufficient general instructions are here given to enable the carver, by observation and practice, to acquit himself well. The art of carving does not consist merely in dissecting the joints sent to table, but in the judicious and economical distribution of them, and the grace and neatness with which this distribution is effected. Every dish should be sent to table properly garnished (2542), and the carver should preserve the neatness of the arrangement as much as possible.