Turn the neck end of the goose towards you, and cut the whole breast in slices on each side of the bird, but only remove them as you help each person, unless the company is so large as to require the legs likewise.

Turn the goose on one side, and then take off the leg by putting the fork into the small end of the leg bone, pressing it close to the body; and, having pa.s.sed the knife in the line _e_, _d_, turn the leg back, and, if a young bird, it will easily separate.

To take off the wing, put your fork into the small end of the pinion, and press it close to the body; then put in the knife at _c_, and divide the joint, taking it down in the direction _c_, _d_. Nothing but _practice_ will enable people to hit the joint exactly at the first trial. When the leg and wing of one side are done, go on to the other; cut off the ap.r.o.n in the line, _f_, _e_, _g_, then take off the merry-thought in the line _o_, _i_. The neck bones are next to be separated as in a fowl, and all other parts divided the same.

19. _A Fowl._

[Ill.u.s.tration]

A boiled fowl's legs are bent inwards, but before it is served, the skewers are to be removed. Lay the fowl on your plate, and place the joints as cut off on the dish. Take the wing off, in the direction of _a_ to _b_, in the annexed engraving, only dividing the joint with your knife; and then, with your fork, lift up the pinion, and draw the wings towards the legs, and the muscles will separate in a more complete form than if cut. Slip the knife between the leg and body, and cut to the bone; then, with the fork, turn the leg back, and, if the bird is not old, the joint will give way. When the four quarters are thus removed, take off the merry-thought from _a_, and the neck bones, these last by putting in the knife at _c_, and pressing it under the long broad part of the bone, in the line _c_, _b_; then lift it up, and break it off from the part that sticks to the breast. The next thing is to divide the breast from the carca.s.s, by cutting through the tender ribs, close to the breast, quite down to the end of the fowl; lay the back up, put your knife into the bone, half way from the neck to the rump, and on raising the lower part, it will readily separate. Turn the neck towards you, and very neatly take off the two sidesmen, and the whole will be done. As each part is taken off it should be turned neatly on the dish, and care should be taken that what is left should go properly from the table. The breast and wings are looked upon as the best parts, but the legs are most juicy in young fowls. After all, more advantage will be gained by observing those who carve well, and a little practice, than by any written directions whatever.

20. _Partridge._

This bird is cut up in the same way as a fowl. The best parts are the wings, breast, and merry-thought; but the bird being small, the two latter are not often divided. The wing is considered the best, and the tip is reckoned the most delicate morsel of the whole.

21. _Pigeons._

Pigeons are considered very fine eating. It is usual to cut them in half, either from top to bottom, or across. The lower part is generally thought best.

22. _Turkey._

Fix your fork firmly in the lower part of the breast, so as to have full command of the turkey. Slice down on each side of the centre of the breast, two or three lines lengthwise with the body; then take off the leg on one side, holding the knife in a sloping direction, the point turned towards the end of the body. This done, cut off the wing on the same side, in a line nearly parallel with the length of the turkey.

When you have thus separated the wings and legs, take off from the breast bone the parts you before sliced down. Be very attentive, in separating the wing, not to cut too near the neck, or you will find yourself interrupted by the neck bone, from which the wing must be taken.

23. _Cod's Head._

[Ill.u.s.tration]

Fish in general requires very little carving, the fleshy parts being those princ.i.p.ally esteemed. A cod's head and shoulders, when in season, and properly boiled, is a very genteel and handsome dish. When cut, it should be done with a fish trowel; the parts about the back-bone, or the shoulders, are by far the firmest and best. Take off a piece quite down to the bone, in the direction _a_, _b_, _c_, _d_, putting in the spoon at _a_, _c_, and with each slice of the fish give a piece of the round, which lies underneath the back-bone, and lines it, the meat of which is thin, and a little darker colored than the body of the fish itself. This may be got by pa.s.sing a spoon under it, in the direction _d_, _f_. About the head are many delicate parts, and a great deal of the jelly kind.

The jelly part lies about the jaw-bone, and the firm parts within the head. Some are fond of the palate, and others the tongue, which likewise may be got by putting a spoon into the mouth.