Poultry and Game Birds. — There are a few simple rules to be observed in carving birds that may be main- tained throughout ; but although the cuts may appear to be simple enough on paper, the difficulty is to carry them out successfully on the bird itself. From its shape For details respecting Culinary Processes, Utensils, Sauces, dec., referred, to, see under their special heads. TABLE ORNAMENTS IN CARAMEL AND SPUN SUGAR. A, B, C REPRESENT COMPLETE ORNAMENTS MADE UP OF FOUR PIECES OF SHAPED CARAMEL, SUCH AS D, F, FIXED ON A STAND, E, OF WHICH THE Rod IS ALREADY DECORATED WITH A TUFT OF SPUN SUGAR. TEE ENCYCLOPEDIA OF PRACTICAL COOKERY. 313 Carving — continued. alone some awkwardness arises ; but this has to be over- come by plunging the fork upright into the very centre of the breastbone, and keeping it there until the bird is dis- posed of and distributed as desired. This will suggest the use of a second fork for serving, especially when operating upon a capon, goose, turkey, or other large bird. With a capon or pullet it is usual to remove the legs first (see Fig. 368, A, B), and this is done by passing the knife between the thigh and the body until the bone is reached, then the thigh is forced back and the joint laid open — the leg can then be removed readily enough with the point of the knife. In removing the wing (C) a part of the breast should be sliced away with it, carving close to the ribs, and then, when the joint is reached, bend out this limb also to expose the joint, and then sever with the knife. These instructions apply to all large birds, but are some- times neglected by persons ignorant of the ordinary rules of carving, the result being that in their frantic efforts to cut through the joints, without first exposing them, they score a wretched failure, as irritating to themselves as it is aggravating to the waiting guests, who watch their food being mangled. Having removed the legs and wings of the capon, they should be cut into two pieces lengthwise, passing through the joints (hinge joints), which are best cut through with carving-scissors. The breast can next be removed in splendid slices, as indicated by the dotted lines in A, Fig. 368. When all these parts are duly served some very good pickings can be supplied by dividing (through the ribs) the breast from the backbone, and cutting these again into lengths. c D Fio. 369. Carving Fowl. A fowl is carved very much in the same way as a capon, as may be seen from Fig. 369. The direction of the knife in cutting through the thigh is clearly shown at D, the legs and wings are first removed, and this is sometimes effected by a clever Carver at one stroke of the knife (see Fig. 369, A). The blade is held horizontally, I Carving — continued.

AI-modernized reading of the original text

Poultry and Game Birds. — There are a few simple rules to be observed in carving birds that may be maintained throughout ; but although the cuts may appear to be simple enough on paper, the difficulty is to carry them out successfully on the bird itself. From its shape For details respecting Culinary Processes, Utensils, Sauces, <bc., referred to, see under their special heads. TABLE ORNAMENTS IN CARAMEL AND SPUN SUGAR. A, B, C REPRESENT COMPLETE ORNAMENTS MADE UP OF FOUR PIECES OF SHAPED CARAMEL, SUCH AS D, F, FIXED ON A STAND, E, OF WHICH THE Rod IS ALREADY DECORATED WITH A TUFT OF SPUN SUGAR. Carving — continued. alone some awkwardness arises ; but this has to be overcome by plunging the fork upright into the very centre of the breastbone, and keeping it there until the bird is disposed of and distributed as desired. This will suggest the use of a second fork for serving, especially when operating upon a capon, goose, turkey, or other large bird. With a capon or pullet it is usual to remove the legs first (see Fig. 368, A, B), and this is done by passing the knife between the thigh and the body until the bone is reached, then the thigh is forced back and the joint laid open — the leg can then be removed readily enough with the point of the knife. In removing the wing (C) a part of the breast should be sliced away with it, carving close to the ribs, and then, when the joint is reached, bend out this limb also to expose the joint, and then sever with the knife. These instructions apply to all large birds, but are sometimes neglected by persons ignorant of the ordinary rules of carving, the result being that in their frantic efforts to cut through the joints, without first exposing them, they score a wretched failure, as irritating to themselves as it is aggravating to the waiting guests, who watch their food being mangled. Having removed the legs and wings of the capon, they should be cut into two pieces lengthwise, passing through the joints (hinge joints), which are best cut through with carving-scissors. The breast can next be removed in splendid slices, as indicated by the dotted lines in A, Fig. 368. When all these parts are duly served some very good pickings can be supplied by dividing (through the ribs) the breast from the backbone, and cutting these again into lengths. D Fio. 369. Carving Fowl. A fowl is carved very much in the same way as a capon, as may be seen from Fig. 369. The direction of the knife in cutting through the thigh is clearly shown at D, the legs and wings are first removed, and this is sometimes effected by a clever Carver at one stroke of the knife (see Fig. 369, A). The blade is held horizontally, I Carving — continued.

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