Bocut Fowl, — Slip the knife between the leg and body, and cut to the
bone ; then with the lork turn the le^back, and the joint will give way if the
bird is not old. Take the wing off m the direction of a to 6, only dividing
the joint with your knife. When the four quarters are thus removed, take
656
CARVTNa.
Roast FovL
off the merry-thought from c, and the neck
bones, these last, by puttine in the knife at
df and pressing it, will break off from the
part that sticks to the breast. The next
tjiing is to divide the breast from the car- •
cass, by cutting through the tender ribs
close to the breast, quite down to the tail.
Then raise the lower end of rump and it
will separate easily. Turn the rump from
you, take off the two sidesmen, and the whole will be done. To separate
the thi^h from the drumstick of the leg insert the Hnife into the joint as above.
It requires practice to hit the joint at the first trial » The breast and wines
are considered the best parts. If the bird be a capon, or large, and roasted,
the breast may be cut into slices the same way as the pheasant. The differ-
A .^0t^'^fffS*'^^A ence in the carving of boiled and roast fowls
" "■" consists only in the breast of the latter be-
ing always served whole, and the thigh-
bones bemg generally prefered to the wing.
Geese. — Cut thin slices from the breast
at a to & ; the wing is generally separated
as in turkeys, but the leg is almost con-
stantly reserved for broiling. Serve a lit-
Roast OooM.
tie of the seasoning from the inside by cutting a circular slice in the apron at c.
Pheasant, — Slip the knife between the leg and the breast ; cut off a wing
then slice the breast, and you will have two or three handsome cuts. Cut
off the merry thought by passing the knife under it towards the neck, and'
cut all the other parts as in a fowl. The breast, wings, and " ^
merry-thought are the most esteemed ; but the thigh has a
high 'flavor.
Partridge, — ^It may be cut up in the same manner as a
fowl ; but the bird being small, it is unusual to divide it into
more than three portions — ^the leg and wing bein^ left to-
gether, and the breast helped entire ; tne back, being only
served along with some other parts. If the birds are very putfut*.
young, and the partjr not over large, the whole body is notunfrequently only
separated into two pieces, by one cut of the knife from head to tail.
QuaiU, — Generally helped whole.
Orouse, Snipe and Woodcock, — ^Proceed as for partridge. As regards these
different sorts of game, the thigh of the pheasant and woodcock is the best,
and the breast and wing of the partridge and grouse ; but the most epicurean,
morsel of all is the trail of the woodcock served up on toast. Smaller birds
should always be helped as they are roasted, whole.
•
Page 574
Presented as published in 1890. 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
Roast Fowl, — Slip the knife between the leg and body, and cut to the bone ; then with the fork turn the leg back, and the joint will give way if the bird is not old. Take the wing off in the direction of a to 6, only dividing the joint with your knife. When the four quarters are thus removed, take
CARVTNa.
Roast FovL
off the merry-thought from c, and the neck bones, these last, by putting in the knife at
df and pressing it, will break off from the
part that sticks to the breast. The next
thing is to divide the breast from the car- •
cass, by cutting through the tender ribs
close to the breast, quite down to the tail.
Then raise the lower end of rump and it
will separate easily. Turn the rump from you, take off the two sidesmen, and the whole will be done. To separate
the thigh from the drumstick of the leg insert the Hnife into the joint as above.
It requires practice to hit the joint at the first trial. The breast and wings
are considered the best parts. If the bird be a capon, or large, and roasted,
the breast may be cut into slices the same way as the pheasant. The differ- A .^0t^'^fffS*'^^A ence in the carving of boiled and roast fowls
" "■" consists only in the breast of the latter being always served whole, and the thighbones being generally preferred to the wing.
Geese. — Cut thin slices from the breast at a to & ; the wing is generally separated as in turkeys, but the leg is almost constantly reserved for broiling. Serve a lit-
Roast Goose.
tie of the seasoning from the inside by cutting a circular slice in the apron at c. — Slip the knife between the leg and the breast ; cut off a wing then slice the breast, and you will have two or three handsome cuts. Cut off the merry-thought by passing the knife under it towards the neck, and cut all the other parts as in a fowl. The breast, wings, and " ^ merry-thought are the most esteemed ; but the thigh has a high 'flavor.
Partridge, — It may be cut up in the same manner as a fowl ; but the bird being small, it is unusual to divide it into more than three portions — ^the leg and wing being left together, and the breast helped entire ; tne back, being only served along with some other parts.
young, and the party not over large, the whole body is not unfrequently only separated into two pieces, by one cut of the knife from head to tail.
Quails, — Generally helped whole.
Grouse, Snipe and Woodcock, — Proceed as for partridge. As regards these different sorts of game, the thigh of the pheasant and woodcock is the best, and the breast and wing of the partridge and grouse ; but the most epicurean, morsel of all is the trail of the woodcock served up on toast. Smaller birds should always be helped as they are roasted, whole.
•