DUCK A great deal depends, in carving a duck,
upon its size and fatness. A large, fat duck, with
plenty of meat on the breast, is carved like a goose.
Thin slices are cut off its breast, and then the duck is
turned endways toward the carver, the wings nearest
and the legs farthest from him. Remove the wings,
leaving a thin strip of breast attached to each. This
requires considerable dexterity. Next remove the legs
and afterward the neck bone. The whole breast-bone
is now separated from the rest by cutting through the
sides, when the backbone can easily be divided in two
by pressing dow^nwards. A small quantity of the stuf-
fing should be served with each portion.
FOWL A wag who was a guest at a dinner where
the host, an ostentatious man, allowed the fowl to get
cold while expatiating upon the beauty of the gildings
of frame and sconce in his newly decorated dining-room,
51
A BACHELOR'S CUPBOARD
Carving and Game
said Impatiently, " Never mind your gilding — give us a
taste of your carving! " Boiled and roasted fowls are
carved alike. Care should be taken to cut oil plenty of
the white meat of the breast with the wings, the knife
being slowly drawn and downward pressure avoided,
as the boiled white flesh is apt to crumble. The front
end of the fowl should be toward the carver. Insert
the fork In the leg with the knife underneath In re-
moving the leg and thigh, and then raise the leg away
from the remainder of the bird. The leg adheres only
by a piece of skin, so this Is simple. The thigh bone
will now leave the socket, and with very little assistance
from the knife the leg will be set free. The neckbone
is next removed, and then the breast separated from the
carcass by cutting the thin rib bones through on either
side. The liver, wing, and breast are esteemed the
choicest parts in America, and everyone who has trav-
eled In Europe Is familiar with the extra charge for
a portion of fowl with which a wing is served.
QUAIL, are best carved by being cut In half right
PAR- through the breast and back, cutting down
TRIDGE close to the breast-bone. Each half Is suf-
AND r ' 11
PIGEONS "Cient, with the accompanymg toast, cress,
and jelly, for a portion.
TURKEY In carving these, endeavor to obtain as
AND many slices as possible from the breast.
GOOSE This also obtains in carving a domestic
duck. Cut off the meat close to the breast bone down
52
A BACHELOR'S CUPBOARD
Carving and Game
to the wing bone. When the thigh is eaten hot, the
drumstick can be separated from the thigh and the
meat on the thigh cut off. But when not wanted, it
is better removed whole.
Page 21
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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DUCK A great deal depends, in carving a duck,
upon its size and fatness. A large, fat duck, with
plenty of meat on the breast, is carved like a goose.
Thin slices are cut off its breast, and then the duck is
turned endways toward the carver, the wings nearest
and the legs farthest from him. Remove the wings,
leaving a thin strip of breast attached to each. This
requires considerable dexterity. Next remove the legs
and afterward the neck bone. The whole breast-bone
is now separated from the rest by cutting through the
sides, when the backbone can easily be divided in two
by pressing dow^nwards. A small quantity of the stuf-
fing should be served with each portion.
FOWL A wag who was a guest at a dinner where
the host, an ostentatious man, allowed the fowl to get
cold while expatiating upon the beauty of the gildings
of frame and sconce in his newly decorated dining-room,
51
A BACHELOR'S CUPBOARD
Carving and Game
said Impatiently, " Never mind your gilding — give us a
taste of your carving! " Boiled and roasted fowls are
carved alike. Care should be taken to cut oil plenty of
the white meat of the breast with the wings, the knife
being slowly drawn and downward pressure avoided,
as the boiled white flesh is apt to crumble. The front
end of the fowl should be toward the carver. Insert
the fork In the leg with the knife underneath In re-
moving the leg and thigh, and then raise the leg away
from the remainder of the bird. The leg adheres only
by a piece of skin, so this Is simple. The thigh bone
will now leave the socket, and with very little assistance
from the knife the leg will be set free. The neckbone
is next removed, and then the breast separated from the
carcass by cutting the thin rib bones through on either
side. The liver, wing, and breast are esteemed the
choicest parts in America, and everyone who has trav-
eled In Europe Is familiar with the extra charge for
a portion of fowl with which a wing is served.
QUAIL, are best carved by being cut In half right
PAR- through the breast and back, cutting down
TRIDGE close to the breast-bone. Each half Is suf-
AND r ' 11
PIGEONS "Cient, with the accompanymg toast, cress,
and jelly, for a portion.
TURKEY In carving these, endeavor to obtain as
AND many slices as possible from the breast.
GOOSE This also obtains in carving a domestic
duck. Cut off the meat close to the breast bone down
52
A BACHELOR'S CUPBOARD
Carving and Game
to the wing bone. When the thigh is eaten hot, the
drumstick can be separated from the thigh and the
meat on the thigh cut off. But when not wanted, it
is better removed whole.