re carving.

A FOWL.

The fork must be firmly fixed in the centre of the breast, draw the
knife along the line 1 to 3, and then proceed to take off the wing, by
inserting the knife under the joint at 1, and lifting the pinion with
the fork, drawing off the wing with a slice of the breast attached.
The leg, cut round, is easily released in the same way. The
merry-thought may next be detached by turning it back from the breast;
the neck-bones which are beneath the upper part of the wings are
easily raised. Then the breast must be divided from the back by
cutting through the ribs close under the breast. The back may then be
turned uppermost, press the point of the knife in the midst, and raise
the lower end to separate it. Then remove the rump, and cut off the
side bones which lie on each side of the back by forcing the knife
through the rump-bone and drawing them from the back-bone; these side
bones include the delicate morsel called the oyster. The breast and
wings are the choice parts; the liver, which is trussed under one
wing, should be divided to offer part with the other wing, the gizzard
being rarely eaten; but the legs in a young fowl, and especially in
a boiled fowl, are very good; the merry-thought too is a delicacy.
If the fowl be very large, it is commonly carved like a turkey, with
slices first cut from the breast. When a fowl is sent to table cold
at luncheon or supper, it is often carved first and then neatly tied
together with white ribbons. This looks well, and is very convenient
in a large party.

[Illustration]

DUCK.

A duck, if large, must be carved as directed for a goose, by cutting
slices from the breast, and afterwards removing the wings and legs;
but if a very young bird, it is commonly disjointed first and then
served in the same way as a fowl. The seasoned onions and sage placed
under the apron may be removed with a spoon if required, but some have
an objection to the strong flavour, and it is necessary to know that
it is not disagreeable to them before you place it on the plate.

WILD DUCK.

The choice part of a wild duck is the breast, which is cut in long
slices from the neck to the leg. It is rarely the bird is required to
be disjointed, but if it be necessary, it can be cut up like a fowl.

PHEASANT.

In the same manner in which you carve a fowl fix your fork in the
centre of the breast; cut slices from the breast; remove the leg,
which is considered excellent, in a li