loosen with the knife, cutting through the joint at the back. Divide it in two at the second joint. Then cut off the wings, and lastly the breast, each being cut in half crosswise. Some people prefer to lay the bird on its side, and then proceed to carve in the same manner as above described. In helping roast pheasant or fowl add some of the cresses with which it is garnished ; always serve bread sauce and gravy, with roast poultry. 1261. To Carve Grouse, Partridge, Plover, &c — These birds are cut up similar to a fowl, and unless too small, as would be the case with snipe and quails, thejr may be cut into quarters, other- wise in halves. Some birds are cut so as to make three portions. The backbone of a woodcock is considered by some epicures a titbit, PRACTICAL HINTS ON CARVING 435 whilst others consider the thigh to be the most delicate morsel. In other respects the breast and wing portions are accepted as the best bits of almost any kind of bird, tame or wild. The following cuts illustrate the various parts of pheasant, woodcock, and snipe as they should look when properly carved or jointed. SNIPE OK WOODCOCK CUT INTO JOINTS Breast Wing ( Aileron ) Fillet Carcass SuprSm e Leg PHEASANT CUT INTO JOINTS Small birds are generally served on toasted bread, which should be seasoned with some of the dripping obtained whilst roasting. A small piece of toast should accompany each plate, also some brown (fried) bread-crumbs, bread sauce, and gravy. Roast poultry or game birds are as a rule garnished with crisp watercresses or some small cress. 436 THE NEW CENTURY COOKERY BOOK CHAPTER XXIV VEGETABLES {LEGUMES) There was a time when it was said of the English that they knew no vegetable-cooking except boiling potatoes ; this was probably due to the fact that an Englishman first discovered this useful and much prized vegetable. No country has, however, made such progress in vegetarian diet as Great Britain, and for this reason, if for no other, the above remarks can no longer be regarded as true. The French, Swiss, German, and Italian nations long set a fine example to us in this matter, for they cultivate vegetables most assiduously, and they certainly have many more varied ways of pre- paring and cooking them than are, generally speaking, known in England. These nations, it must be admitted, esteem vegetables as a food much more than we do in this country. The serving of dressed vegetables can, of course, be overdone. At a dinner of several courses it is not desirable to serve more than two dressed vegetables, or plainly cooked as an accompaniment with the releve or roast ; but if the dinner only consists of two courses five or even six kinds of vegetable dishes have been known to be introduced. Having touched upon the rudiments of vegetable cooking, it may not be out of place to explain a few of the principal rules, which, when carefully observed, have so much to do with the successful cooking of vegetables treated in the ordinary way. These little things are so often overlooked by the so called artistic cooks, and yet most vegetables must undergo the preliminary stage of cooking before they can be turned into entrees or savouries.

AI-modernized reading of the original text

loosen with the knife, cutting through the joint at the back. Divide it in two at the second joint. Then cut off the wings, and lastly the breast, each being cut in half crosswise. Some people prefer to lay the bird on its side, and then proceed to carve in the same manner as above described. In helping roast pheasant or fowl add some of the cresses with which it is garnished ; always serve bread sauce and gravy, with roast poultry. 1261. To Carve Grouse, Partridge, Plover, &c — These birds are cut up similar to a fowl, and unless too small, as would be the case with snipe and quails, thejr may be cut into quarters, otherwise in halves. Some birds are cut so as to make three portions. The backbone of a woodcock is considered by some epicures a titbit, whilst others consider the thigh to be the most delicate morsel. In other respects the breast and wing portions are accepted as the best bits of almost any kind of bird, tame or wild. The following cuts illustrate the various parts of pheasant, woodcock, and snipe as they should look when properly carved or jointed. SNIPE OK WOODCOCK CUT INTO JOINTS Breast Wing ( Aileron ) Fillet Carcass SuprSm e Leg PHEASANT CUT INTO JOINTS Small birds are generally served on toasted bread, which should be seasoned with some of the dripping obtained whilst roasting. A small piece of toast should accompany each plate, also some brown (fried) bread-crumbs, bread sauce, and gravy. Roast poultry or game birds are as a rule garnished with crisp watercresses or some small cress. CHAPTER XXIV VEGETABLES {LEGUMES) There was a time when it was said of the English that they knew no vegetable-cooking except boiling potatoes ; this was probably due to the fact that an Englishman first discovered this useful and much prized vegetable. No country has, however, made such progress in vegetarian diet as Great Britain, and for this reason, if for no other, the above remarks can no longer be regarded as true. The French, Swiss, German, and Italian nations long set a fine example to us in this matter, for they cultivate vegetables most assiduously, and they certainly have many more varied ways of preparing and cooking them than are, generally speaking, known in England. These nations, it must be admitted, esteem vegetables as a food much more than we do in this country. The serving of dressed vegetables can, of course, be overdone. At a dinner of several courses it is not desirable to serve more than two dressed vegetables, or plainly cooked as an accompaniment with the releve or roast ; but if the dinner only consists of two courses five or even six kinds of vegetable dishes have been known to be introduced. Having touched upon the rudiments of vegetable cooking, it may not be out of place to explain a few of the principal rules, which, when carefully observed, have so much to do with the successful cooking of vegetables treated in the ordinary way. These little things are so often overlooked by the so called artistic cooks, and yet most vegetables must undergo the preliminary stage of cooking before they can be turned into entrees or savouries.

The new century cookery book