Boiled Rabbit.

Boiled Rabbits

The legs and shoulders should be first taken off and then the back cut across into two parts, which is easily done by a bend of the knife in the joint underneath, about the middle of the back. The back is the best, and some of the liver should always accompany it.

The carving of both winged game and poultry requires more delicacy of hand and nicety in hitting the joints than the cutting of large pieces of meat, and, to be neatly done, requires considerable practice.

Boast Turkey.

Roast Turkey - Cut long slices from each side of the breast down to the ribs, beginning at a o from the wing to the breastbone. Then turn the turkey upon the side nearest you, and cut off the leg and wing; when the knife is passed between the limbs and the body, and pressed outward, the joint will be easily perceived. Then turn the turkey on the other side, and cut off the leg and wing. Separate the drumsticks from the leg bones, and the pinions from the wings; it is hardly possible to mistake the joint. Cut the stuffing in thin slices, lengthwise. Take off the neck-bones, which are two triangular bones on each side of the breast; this, is done by passing the knife from the back under the blade part of each neck-bone, until it reaches the end: by raising the knife the other branch will easily crack off. Separate the carcass from the back by passing the knife lengthwise from the neck downward. Turn the back upwards and lay the edge of the knife across the backbone about midway between the legs and wings; at the same moment, place the fork within the lower part of the turkey, and lift it up; this will make the back-bone crack at the knife. The croup, or lower part of the back, being cut off, put it on the plate with the rump from you, and split off the side-bones by forcing the knife through from the rump to the other end.

The choicest parts of a turkey are the side-bones, the breast and the thigh-bones. The breast and wings are called light meat; the thigh-bones and side-bones dark meat. When a person declines expressing a preference, it is polite to help to both kinds.

Boiled Turkey.

Boiled Turkey is carved in the same way as the roast, the only difference being in the trussing; the .legs in the boiled being, as here shown, drawn into the body, and in the roast skewered.

Roast Fowl,- Slip the knife between the leg and body, and cut to the bone; then with the fork turn the leg back, and the joint will give way if the bird is not old. Take the wing off in the direction of a to b, only dividing the joint with your knife. When the four quarters are thus removed, take off the merry-thought from c. and the neck bones; these last, by putting in the knife at d, and pressing it, will break off from the part that sticks to the breast. The next thing is to divide the breast from the carcass, by cutting through the tender ribs close to the breast, quite down to the tail. Then rump, and on raising the lower end it will separate readily. Turn the rump from you, take off the two sidesmen, and the whole will be done. To separate the thigh from the drumstick of the leg insert the knife into the joint as above. It requires practice to hit the joint at the first trial. The breast and wings are considered the best parts.

Roast Fowl.

Boiled Fowl, breast.

Boiled Fowl, back.

lay the back upwards, put your knife into the bone half way from the neck to the.

If the bird be a capon, or large, and roasted, the breast may be cut into slices in the same way as a pheasant.

The difference in the carving of boiled and roast fowls consists only in the breast of the latter being always served whole, and the thigh-bone being generally preferred to the wing.

Roast Goose.

Geese

Cut thin slices from the breast at a to b; the wing is generally separated as in turkeys, but the leg is almost constantly reserved for broiling. Serve a little of the seasoning from the inside by cutting a circular slice in the apron at c.

Pheasant

Slip the knife between the leg and the breast: cut off a wing small from a to b; then slice the breast, and you will have two or three handsome cuts. Cut off the merry-thought by passing the knife under it towards the neck, and cut all the other parts as in a fowl. The breast, wings, and merrythought are the most esteemed: but the thigh has a high flavor.

Pheasant.

Partridge

-It may be cut up in the same manner as a fowl; but the bird being small, it is unusual to divide it into more than three portions - the leg and wing being left together, and the breast helped entire; the back, being only served along with some of the other parts. If the birds are very young, and the party not over large, the whole body is not un-frequently only separated into two pieces, by one cut of the knife from head to tail.

Quails

Generally helped whole. Grouse, Snipe, and Woodcock. - Proceed as for partridge, except that the trail or entrails of the two latter is served up on toast. As regards these different sorts of game, the thigh of the pheasant and the woodcock is the best, and the breast and wing of the partridge and grouse; but the most epicurean morsel of all is the trail of the woodcock served up on toast. Smaller birds should always be helped as they are roasted, whole.

Wild-Duck, Widgeon, And Most Sorts Of Water-Fowl

Make two or three incisions, as long slices, into the breast, on which a glass of hot port-wine is poured; have ready a lemon cut in half on one side covered with salt, and on the other with cayenne pepper. Put both together, then squeeze the juice over the breast; after which the slices and limbs may be served round.

Partridge.

Pigeon, back.

Pigeon, breast.

Pigeons

Cut them in half, through both back and breast; the lower part is generally thought the best.

Fish requires very little carving; it should be carefully helped with a fishslice, which, not being sharp, prevents the flakes from being broken, and in salmon and cod these are large and add much to their beauty.