C to D, which being pressed backward will immediately come off. The collar bones are then removed by raising them to their broad ends and turned from the body until they break off. The breast only remains now, which is cut through in the same direction as line A to B. Turkey. The only art in carving a turkey consists in getting from the breast as many fine slices as possible. The carver should commence cutting slices close to the wing lengthwise. The legs can also be sliced, but are usually reserved for a breakfast dish, grilled and devilled. Goose. Even cut slices of medium thickness should be carved from the breast in the direction of the line from A to B (Fig. 22). A hole should be made in the apron, passing it round the line as indicated by the letters C C, where the stuffing is placed, and some of which should be served on each plate. Instructions on Carving. 363 Ducklings or Ducks. To carve a duckling the wings are carved similar to chicken, then slices from the breast as for goose. Pheasant. Fixing the fork in the breast cut the wings off by pressing the knife down between the wing and breast bone from line A to B (Fig. 23), then slices are taken from the breast. The legs are rarely used. r /- , ^ G-uinea Fowl Is carved same as pheasant. fig. 23. Partridge. The most familiar way of carving a partridge is to carry the knife sharply along the top of the breast of the bird and cut quite through, thus dividing it into two equal parts. An- other plan is to cut it into three pieces by serving a. small wing and leg on either side from the bodv, and the breast as the third portion. It is also carved by thrusting back the body from the legs entirely, and then cutting through the breast in the direction of the line A to B (Fig. 24). 364 The New Practical Cookery Guide. G-rouse May be carved in the way first described in carving partridge. Wild Duck. The breast alone is sliced lengthwise. Pigeon Is divided into two equal parts. Woodcock, Similar to partridge, is cut into two or three portions. Hare. The hare should be first served by cutting slices from each side of the backbone in the direction of the line from A to B (Fig. 25). The legs should then be dis- engaged by cutting round the line indicated by letters C D. The shoulder will then be taken off by passing the knife round from E to F, and slices taken from same and served with the back. Fish. The following few illus- trations indicate the method C of carving the fish they represent. Soles, when too large for a portion, are cut Fig. 26. Instructions on Carving. 365 through bone and all, and served in convenient size pieces, as per Fig. 26, from line A to B. The Haddock. fillets can also be separated with fish carvers as shown by the line C to D. PART X. SALADES VARlEES. Salad making of modern times is a special art of the kind and requires a careful attention and delicacy of taste. The variety of dressed or made salads is enormous ; they are often served as a separate course, and some of the varieties are sometimes served as hors d’ceuvres either in small glass dishes or raviers. Adeline — Cooked salsify, tomatoes and cucumbers, and mayonnaise✪ Adeline Salad. Allemande — Salted cucumbers, potatoes, apples, onions, hard eggs, beetroot, and smoked or salted herrings✪ Allemande Salad.

AI-modernized reading of the original text

C to D, which being pressed backward will immediately come off. The collar bones are then removed by raising them to their broad ends and turned from the body until they break off. The breast only remains now, which is cut through in the same direction as line A to B. Turkey. The only art in carving a turkey consists in getting from the breast as many fine slices as possible. The carver should commence cutting slices close to the wing lengthwise. The legs can also be sliced, but are usually reserved for a breakfast dish, grilled and devilled. Goose. Even cut slices of medium thickness should be carved from the breast in the direction of the line from A to B (Fig. 22). A hole should be made in the apron, passing it round the line as indicated by the letters C C, where the stuffing is placed, and some of which should be served on each plate. Instructions on Carving. Ducklings or Ducks. To carve a duckling the wings are carved similar to chicken, then slices from the breast as for goose. Pheasant. Fixing the fork in the breast cut the wings off by pressing the knife down between the wing and breast bone from line A to B (Fig. 23), then slices are taken from the breast. The legs are rarely used. r /- , ^ G-uinea Fowl Is carved same as pheasant. fig. 23. Partridge. The most familiar way of carving a partridge is to carry the knife sharply along the top of the breast of the bird and cut quite through, thus dividing it into two equal parts. Another plan is to cut it into three pieces by serving a. small wing and leg on either side from the bodv, and the breast as the third portion. It is also carved by thrusting back the body from the legs entirely, and then cutting through the breast in the direction of the line A to B (Fig. 24). The New Practical Cookery Guide. G-rouse May be carved in the way first described in carving partridge. Wild Duck. The breast alone is sliced lengthwise. Pigeon Is divided into two equal parts. Woodcock, Similar to partridge, is cut into two or three portions. Hare. The hare should be first served by cutting slices from each side of the backbone in the direction of the line from A to B (Fig. 25). The legs should then be disengaged by cutting round the line indicated by letters C D. The shoulder will then be taken off by passing the knife round from E to F, and slices taken from same and served with the back. Fish. The following few illustrations indicate the method of carving the fish they represent. Soles, when too large for a portion, are cut Fig. 26. Instructions on Carving. through bone and all, and served in convenient size pieces, as per Fig. 26, from line A to B. The Haddock. fillets can also be separated with fish carvers as shown by the line C to D. PART X. SALADES VARlEES. Salad making of modern times is a special art of the kind and requires a careful attention and delicacy of taste. The variety of dressed or made salads is enormous ; they are often served as a separate course, and some of the varieties are sometimes served as hors d’ceuvres either in small glass dishes or raviers. Adeline — Cooked salsify, tomatoes and cucumbers, and mayonnaise. Allemande — Salted cucumbers, potatoes, apples, onions, hard eggs, beetroot, and smoked or salted herrings.

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