ravy
must not be forgotten by the carver.

[Illustration]

* * * * *

POULTRY AND GAME.

Be careful first to have your proper carving-knife; and next to
consider the number of the company. If a small number, it will only
be necessary in carving a goose, turkey, or cluck, to cut deep slices
from each side of the breast, without winging the birds. In a large
party they must absolutely be cut up.

GOOSE

In carving a goose, the neck must be turned towards you, and the
skin below the breast, called the apron, be removed in a semicircular
direction, to enable you to reach the stuffing inside. Some carvers
choose to pour in a glass of port wine, or claret mixed with mustard,
before beginning to cut up. The slices first cut are on each side of
the breast-bone, marked _a, b_. Then, if required, the wing may be
removed, by putting the fork into the small end of the pinion, and
pressing it close to the body until you divide the shoulder-joint at
1, carrying the knife on as far as 2, and then separating by drawing
the fork back. The leg must be removed in the same manner in the
direction 2, 3, and the thigh, which is by many considered the best
part, must be separated from the inferior drumstick. The merry-thought
may be removed by raising it a little from the neck, and then passing
the knife beneath, and the delicate neck-bones are taken off the same
way. The rump is looked on by epicures as a dainty. After each plate
has been supplied with the part asked for, a spoon must be introduced
at the neck to draw out the proper portion of stuffing.

[Illustration]

A green goose is carved much in the same way, but is not stuffed, and
only the breast regarded as very delicate.

TURKEY

The prime part of the turkey is the breast, and it is only after this
is exhausted that the real cutting up of the bird is required. The
knife must be passed down close to the bone and through the forcemeat
which fills the breast, and then thin slices, with a due portion of
the forcemeat, distributed; and except in a very large party, this
usually is sufficient; but if more be required, the pinions and legs
must be taken off like those of the goose. The thigh is good; the
pinion and drumstick are usually tough, and reserved till the last;
the side or neck-bones are delicate; also the small round piece of
flesh on each side of the centre of the back called _the oyster_.
Beyond these the turkey requires no mo