the carving of fowls, and then cut the breast as follows : first
cut through the middle of the breast, following the line from
I to 2 ; and then follow the dotted line from i, across the
lower part of the breast, around the thigh and wing and
across the breast where it joins the neck ; after that, cut out
slices of the breast in the direction of the dotted Unes, cut-
ting quite down to the bone, and then running the knife-
blade close to the breast-bone to disengage the flesh from it.
Sometimes the slices are taken off the breast in diagonal
cuts, but that method does not equally divide the two filets
of the breast.
TURKEY PARTLY BONED.
When all the bones have been removed from a fowl or
turkey before roasting, except the wing and drumstick bones.
earning of Turhey partly boneU.
slices may be cut as shown in the annexed cut. A recipe is
given elsewhere for the preparation of this dish, which is
garnished with aspic jelly and parsley. The first cut is made
down the middle of the breast, from i to z ; and then the
curved slices are made, cutting down into the forcemeat, or
stufjfing, of the bird.
BOW TO CARVE DUCKS.
When ducks are served, it is advisable to have a pair,
because only the breast is to be relied upon for tender flesh.
6o
PRACTICAL AMERICAN COOKERY.
The dotted lines show the direction which the knife should
take in carving, the cuts being made quite down to the
breast-bone. The remahider of the carcass will make an
Ducks oarued.
excellent ragoUt ; or a puree of game, if the ducks are wild.
The garnish of ducks may be fried parsley or fresh wajter-
cress.
sow TO CARVE ROAST GOOSE.
A goose is so large that it is seldom necessary to carve
the entire bird. The breast can be cut in the direction of
the dotted lines from i to 2, and then from a semi-circulai
Roast 600S& carued.
cut at the dotted hne 3 some of the forcemeat, or stuffing df
the bird can be taken. The garnish of the goose here
shown is small tart apples fried whole, and small sausages
broiled. If the entire bird is to be used, the drumsticks,
CARVING. 6 1
thighs, and wings can be taken off at the dotted lines, and as
much more cut as is desired, according to the directions given
for carving fowls.
GAME-BIRDS.
The wild ducks are carved as shown in the engraving of
roast ducks if they are large ; if small, half the entire breast
is cut out in one piece, and served to one guest. The re-
Roast Woodcock garnished.
mainder of the birds is used for ragoAts and purees. The
smaller birds, such as wild pigeons and squabs, quail, wood-
cocks, and the various snipe, are served entire. Sometimes,
if woodcock are very large, one cut may be made down the
middle of the bird from i to 2. The toast under woodcock
is always served with the bird. The gai:nish of the dish
Roast Pheasant,
here shown is parsley and blood-oranges : there is no more
acceptable garnish for birds than sub-acid oranges.
The large game-birds, such as pheasants, partridge.
62 PRACTICAL AMERICAN COOKERY.
Page 40
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
the carving of fowls, and then cut the breast as follows : first cut through the middle of the breast, following the line from I to 2 ; and then follow the dotted line from i, across the lower part of the breast, around the thigh and wing and across the breast where it joins the neck ; after that, cut out slices of the breast in the direction of the dotted Unes, cutting quite down to the bone, and then running the knifeblade close to the breast-bone to disengage the flesh from it. Sometimes the slices are taken off the breast in diagonal cuts, but that method does not equally divide the two filets of the breast.
TURKEY PARTLY BONED.
When all the bones have been removed from a fowl or turkey before roasting, except the wing and drumstick bones.
earning of Turhey partly boneU.
slices may be cut as shown in the annexed cut. A recipe is given elsewhere for the preparation of this dish, which is garnished with aspic jelly and parsley. The first cut is made down the middle of the breast, from i to 2 ; and then the curved slices are made, cutting down into the forcemeat, or stuffing, of the bird.
BOW TO CARVE DUCKS.
When ducks are served, it is advisable to have a pair, because only the breast is to be relied upon for tender flesh.
6o
The dotted lines show the direction which the knife should take in carving, the cuts being made quite down to the breast-bone.The remainder of the carcass will make an
Ducks oarued.
excellent ragout ; or a puree of game, if the ducks are wild. The garnish of ducks may be fried parsley or fresh watercress.
sow TO CARVE ROAST GOOSE.
A goose is so large that it is seldom necessary to carve the entire bird. The breast can be cut in the direction of the dotted lines from i to 2, and then from a semi-circulai
[illustration: Roast Goose carved.]
cut at the dotted hne 3 some of the forcemeat, or stuffing df the bird can be taken. The garnish of the goose here shown is small tart apples fried whole, and small sausages broiled. If the entire bird is to be used, the drumsticks,
thighs, and wings can be taken off at the dotted lines, and as much more cut as is desired, according to the directions given for carving fowls.
GAME-BIRDS.
The wild ducks are carved as shown in the engraving of roast ducks if they are large ; if small, half the entire breast is cut out in one piece, and served to one guest. The re-
Roast Woodcock garnisThe remainder of the birds is used for ragouts and purees. The smaller birds, such as wild pigeons and squabs, quail, woodcocks, and the various snipe, are served entire. Sometimes, if woodcock are very large, one cut may be made down the middle of the bird from i to 2. The toast under woodcock is always served with the bird. The garnish of the dish
Roast Pheasant,
here shown is parsley and blood-oranges : there is no more acceptable garnish for birds than sub-acid oranges.
The large game-birds, such as pheasants, partridge.