and cuts right down to the bone (a to B); then by bending the back of the knife downwards the joints are exposed, and by a dexterous movement of the knife the whole side is cut off. When cold roasted fowls are carved before sent to table, and tied up into position with string, or ribbon, this single-cut system is of the utmost value. The breast can be carved in the usual way (see Fig. 369, B), whether the fowl has been boiled or roasted. If well trussed the wings should form a flat surface to rest on the dish (Fig. 369, C), but the trussing strings shown must be removed before sending the fowl to table. The breastbone should be divided into two parts by a trans- verse cue (c to JD, Fig. 369, A). A B Fig. 370. Carving Roasted Goose. Boasted goose presents very little difficulty. Slices are cut off the breast by incisions made as in Fig. 370, A or B, the blade of the knife taking a downward and outward direction. The limbs are removed in the usual way, and the stuffing is got at by cutting through the apron just above the tail (Pope’s nose). A duck is carved precisely after the same plan as a goose, but as the limbs are considered prime they are usually the first removed, and the breast-slices are, of course, fewer than the goose admits of. Ducklings may be simply cut into four pieces by a lengthwise cut right down and through the centre, and then across. Of a canvas-back duck the breast only is served, and this is sliced off, after removing the wings. Partridges and pheasants are easy enough to carve if properly trussed. A young partridge may be merely split into halves lengthwise, and cut across again if desired ; but a large plump bird should be divided into three, as shown in Fig. 371, which is accomplished by two lengthwise cuts on either side of the breast (C), the two pieces (B and D) resulting, and leaving the breast on the carcase to be afterwards separated from the back. Small pheasants are treated much the same as large partridges; but if the bird is large, it may be carved as if it were a fowl, cutting away with the wing as little as possible of the breast. Pigeons, quails, moor-fowl, and other birds of about their size may be split lengthwise into halves, as witli small partridges. Fig. 372 shows one of these small birds trussed for roasting. The skewer is removed before serving. B shows the position of the wings on the back ; these are the only difficulties of any importance to be met with in cutting right through. Plovers may be cut into halves, three pieces, or served For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads. 314 THE ENCYCLOPEDIA OF PRACTICAL COOKERY. Carving — continued. whole on the toast. If you elect to cut up the bird, then look out for a little bag of sand that is to be found next the liver, and remove it, or by its rupture the flesh may be made unpleasantly gritty, and spoil the dish. 'Turkey, bustard, capercailzie, and other birds of a similar size can be carved after the same plan, the object Fig. 371. Carving Partridge.

AI-modernized reading of the original text

and cuts right down to the bone (a to B); then by bending the back of the knife downwards the joints are exposed, and by a dexterous movement of the knife the whole side is cut off. When cold roasted fowls are carved before sent to table, and tied up into position with string, or ribbon, this single-cut system is of the utmost value. The breast can be carved in the usual way (see Fig. 369, B), whether the fowl has been boiled or roasted. If well trussed the wings should form a flat surface to rest on the dish (Fig. 369, C), but the trussing strings shown must be removed before sending the fowl to table. The breastbone should be divided into two parts by a transverse cut (c to D, Fig. 369, A). A B Fig. 370. Carving Roasted Goose. Boasted goose presents very little difficulty. Slices are cut off the breast by incisions made as in Fig. 370, A or B, the blade of the knife taking a downward and outward direction. The limbs are removed in the usual way, and the stuffing is got at by cutting through the apron just above the tail (Pope’s nose). A duck is carved precisely after the same plan as a goose, but as the limbs are considered prime they are usually the first removed, and the breast-slices are, of course, fewer than the goose admits of. Ducklings may be simply cut into four pieces by a lengthwise cut right down and through the centre, and then across. Of a canvas-back duck the breast only is served, and this is sliced off, after removing the wings. Partridges and pheasants are easy enough to carve if properly trussed. A young partridge may be merely split into halves lengthwise, and cut across again if desired ; but a large plump bird should be divided into three, as shown in Fig. 371, which is accomplished by two lengthwise cuts on either side of the breast (C), the two pieces (B and D) resulting, and leaving the breast on the carcase to be afterwards separated from the back. Small pheasants are treated much the same as large partridges; but if the bird is large, it may be carved as if it were a fowl, cutting away with the wing as little as possible of the breast. Pigeons, quails, moor-fowl, and other birds of about their size may be split lengthwise into halves, as witli small partridges. Fig. 372 shows one of these small birds trussed for roasting. The skewer is removed before serving. B shows the position of the wings on the back ; these are the only difficulties of any importance to be met with in cutting right through. Plovers may be cut into halves, three pieces, or served For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads. Carving — continued. whole on the toast. If you elect to cut up the bird, then look out for a little bag of sand that is to be found next the liver, and remove it, or by its rupture the flesh may be made unpleasantly gritty, and spoil the dish. 'Turkey, bustard, capercailzie, and other birds of a similar size can be carved after the same plan, the object Fig. 371. Carving Partridge.

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