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Classic
Cook Books
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page xxix
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 goes properly from 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.
A Pheasant.--The bird in the annexed engraving is as trussed for the spit, with
its head under one of its wings. When the skewers are taken out, and the bird
served, the following is the way to carve it:
Fix your fork in the centre of the breast; slice it down in the lines a, b; take
off the leg on one side in the dotted line b, d; then cut off the wing on the
same side, in the line c, d. Separate the leg and wing on the other side, and
then cut off the slices of breast you divided before. Be careful how you take
off the wings; for if you should cut too near the neck as at g, you will hit on
the neck-bone, from which the wing must be separated. Cut off the merrythought
in the line f, g, by passing the knife under it towards the neck. Cut the other
parts as in a fowl. The breast, wings, and merrythought, are the most esteemed;
but the leg has a higher flavour.
Partridge.--The partridge is here represented as just taken from the spit; but
before it is served up, the skewers must be withdrawn. It is cut up in the same
manner as a fowl. The wings must be taken off in the lines a, b, and the
merrythought in the c, d. The prime parts of the partridge are the wings,
breast, and merrythought. But the bird being small, the two latter are not often
divided. The wing is considered as the best, and the tip of it reckoned the most
delicate morsel of the whole.
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