In separating the thigh from the drumstick the knife must be inserted exactly at the joint or much difficulty will be experienced. In very young fowls the breast is served whole ; the wings and breast are preferred. A very large fowl is often carved like a turkey, which see. BOILED FOWL — This is carved the same as roast fowl. The knife should be very sharp, and it should be carved with a sort of drawing cut, instead of using much downward pressure, as the boiled white flesh is apt to crumble. CAPONS. — These when very fine and roasted, should have sli- ces carved from the breast, like a turkey. See our di^-ections for carv- ing a turkey. ROAST GOOSE. — In carvini;- a goose the first effort should be to GOO CARVING EOAST GOOSE. cut as many slices as possible from the breast, and to do this the meat attached to the wings liiiist be sacrificed. Turn the neck end of the goose towards you, and cut the Vv'hole breast in long slices from one wing to the oth- er; see the dotted lines b to c. To separate the legs, turn the goose on its side, and cut with the knife as near to the carcass as possible until stopped by the bone; then raise the leg with the fork and it can be easily separated from the body. To take off the wing, insert the fork in the small end of the pinion and press it close to the body, then put the knife in above and divide the joint. Make an incision at A, A, A, and offer a little of the stuffing to each one. ROAST DUCK — In carving a duck a good deal depends on its size and fatness. A large duck with plenty of fat on the breast is carved like a goose (which see), first cutting slices oft' the breast, and then removing the legs and wings. Then remove the neckbone, or merrythought, as it is sometimes called, and then the whole breast- bone is separated from the rest by cutting through the sides. The backbone easily divides in two by being ijressed downwards. A lit- tle stuffing is served with each portion. A small or young duck is carved the same as directed for a fowl. PARTRIDGE. — The usual way is to place the bird on its back and carry the knife sharply along the breastbone and cut clear through, thus dividing the bird into 2 equal portions. Another way is to cut it into 3 pieces by severing a small wing and leg from the body by following the line A to B, thus mak- ing 2 helpings, when the breast will remain for a third. PIGEONS — These are usually cut in half, like the partridge, by cut- ting through the breast and back, and a half is sent to each person. SNIPE. — One of these is usually sent whole to a gentleman, but for a lady it is generally divided in halves, as explained for a partridge. Woodcock, Quails, and other Small Birds, are served like snipe, or halved and served on toast. PARTBIDGE. CASVING 601 WILD DUCKS. — The breast of these is considered the choice portion, and is divided in slices. If necessary the leg and wing can be taken off as described for roast fowl. SWEETBREADS, CHOPS, AND CUTLETS.— Serve 1 to each person without dividing it. POACHED EGGS, QUAILS, AND OTHER MEATS ON TOAST. —Use a broad knife, lift the toast carefully, and without displacing the egg or bird transfer it to the guest's plate

AI-modernized reading of the original text

In separating the thigh from the drumstick the knife must be inserted exactly at the joint or much difficulty will be experienced. In very young fowls the breast is served whole ; the wings and breast are preferred. A very large fowl is often carved like a turkey, which see. BOILED FOWL — This is carved the same as roast fowl. The knife should be very sharp, and it should be carved with a sort of drawing cut, instead of using much downward pressure, as the boiled white flesh is apt to crumble. CAPONS. — These when very fine and roasted, should have slices carved from the breast, like a turkey. See our directions for carving a turkey. ROAST GOOSE. — In carving a goose the first effort should be to GOO EOAST GOOSE. cut as many slices as possible from the breast, and to do this the meat attached to the wings must be sacrificed. Turn the neck end of the goose towards you, and cut the Vv'hole breast in long slices from one wing to the other; see the dotted lines b to c. To separate the legs, turn the goose on its side, and cut with the knife as near to the carcass as possible until stopped by the bone; then raise the leg with the fork and it can be easily separated from the body. To take off the wing, insert the fork in the small end of the pinion and press it close to the body, then put the knife in above and divide the joint. Make an incision at A, A, A, and offer a little of the stuffing to each one. ROAST DUCK — In carving a duck a good deal depends on its size and fatness. A large duck with plenty of fat on the breast is carved like a goose (which see), first cutting slices oft' the breast, and then removing the legs and wings. Then remove the neckbone, or merrythought, as it is sometimes called, and then the whole breastbone is separated from the rest by cutting through the sides. The backbone easily divides in two by being ijressed downwards. A little stuffing is served with each portion. A small or young duck is carved the same as directed for a fowl. PARTRIDGE. — The usual way is to place the bird on its back and carry the knife sharply along the breastbone and cut clear through, thus dividing the bird into 2 equal portions. Another way is to cut it into 3 pieces by severing a small wing and leg from the body by following the line A to B, thus making 2 helpings, when the breast will remain for a third. PIGEONS — These are usually cut in half, like the partridge, by cutting through the breast and back, and a half is sent to each person. SNIPE. — One of these is usually sent whole to a gentleman, but for a lady it is generally divided in halves, as explained for a partridge. Woodcock, Quails, and other Small Birds, are served like snipe, or halved and served on toast. PARTBIDGE. WILD DUCKS. — The breast of these is considered the choice portion, and is divided in slices. If necessary the leg and wing can be taken off as described for roast fowl. SWEETBREADS, CHOPS, AND CUTLETS.— Serve 1 to each person without dividing it. POACHED EGGS, QUAILS, AND OTHER MEATS ON TOAST. —Use a broad knife, lift the toast carefully, and without displacing the egg or bird transfer it to the guest's plate

The household cook book