with the knife, in the direction from 1 to 2.
The four quarters having been removed in this way, take off the
merry-thought and the neck-bones; these last are to be removed by
putting the knife in at figs. 3 and 4, pressing it hard, when they
will break off from the part that sticks to the breast. To separate
the breast from the body of the fowl, cut through the tender ribs
close to the breast, quite down to the tail. Now turn the fowl over,
back upwards; put the knife into the bone midway between the neck and
the rump, and on raising the lower end it will separate readily. Turn
now the rump from you, and take off very neatly the two side bones,
and the fowl is carved. In separating the thigh from the drumstick,
the knife must be inserted exactly at the joint, for if not accurately
hit, some difficulty will be experienced to get them apart; this is
easily acquired by practice. There is no difference in carving roast
and boiled fowls if full grown; but in very young fowls the breast is
usually served whole; the wings and breast are considered the best
parts, but in young ones the legs are the most juicy. In the case of a
capon or large fowl, slices may be cut off at the breast, the same as
carving a pheasant.

[Illustration]

ROAST DUCK.

A young duckling may be carved in the same manner as a fowl, the legs
and wings being taken off first on either side. When the duck is full
size, carve it like a goose; first cutting it in slices from the
breast, beginning close to the wing and proceeding upward towards the
breast bone, as is represented by the lines 1 to 2. An opening may be
made by cutting out a circular slice, as shown by the dotted lines at
number 3.

Some are fond of the feet, and when dressing the duck, these should be
neatly skinned and never removed. Wild duck is highly esteemed by
epicures; it is trussed like a tame duck, and carved in the same
manner, the breast being the choicest part.

PARTRIDGES.

Partridges are generally cleaned and trussed the same way as a
pheasant, but the custom of cooking them with the heads on is going
into disuse somewhat. The usual way of carving them is similar to a
pigeon, dividing it into two equal parts. Another method is to cut it
into three pieces, by severing a wing and leg on either side from the
body, by following the lines 1 to 2, thus making two servings of those
parts, leaving the breast for a third plate. The third method is to
thrust back the body from t