CARVING. 359
head cut off before it is dreffed. In a boiled fowl (which
is repreſented in the ſame plate) the legs are bent inwards,
and tucked into the belly; but, previous to its being ſent
to table, the ſkewers are withdrawn. The moft conve-
nient method of cutting up a fowl is, to lay it on your
plate, and, as you ſeparate the joints, in the lines a, b, d,
put them into the diſh.
The legs, wings, and merry-thought being removed,
the next thing is to cut off the neck-bones. This is
done by putting in the knife at g, and paſſing it under
the long broad part of the bone in the line g b, then lift-
ing it up, and breaking off the end of the ſhorter part of
the bone, which cleaves to the breaſt-bone. All the
parts being thus ſeparated from the carcaſe, divide the
breaſt from the back, by cutting through the tender ribs
on each ſide, from the neck quite down to the vent or
tail. Then lay the back upwards on your plate, fix your
fork under the rump, and laying the edge of your knife
in the line b, e, c, and preſſing it down, lift up the tail or
lower part of the back, and it will readily divide with
the help of your knife in the line b, e, c. In the next
place, lay the lower part of the back upwards in your
plate, with the rump from you, and cut off the ſide-bones
(or ſideſmen, as they are generally called) by forcing the
knife through the rump-bone, in the line e, f, when your
fowl will be completely cut up.
Boiled Fowl.—See Plate I.
WE have before obſerved, that a boiled fowl is cut up
in the ſame manner as one roaſted. In the repreſentation
of this the fowl is complete, whereas in that part of the
other it is in part diſſected. Thoſe parts, which are
generally conſidered as the moft prime are, the wings,
breaſt, and merry-thought; and next to theſe, the neck-
bones, and ſideſmen. The legs of boiled fowls are more
tender than thoſe that are roaſted; but every part of a
chicken is good and juicy. As the thigh-bones of a
chicken are very tender, and eaſily broken with the teeth,
the griſtles and marrow render them very delicate. In
the boiled fowl the leg ſhould be ſeparated from the
360 CARVING.
drum-ſtick, at the joint, which is eaſily done, if the
knife is introduced in the hollow, and the thigh-bone
turned back from the leg-bone.
Partridge—See Plate I.
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withdrawn.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 in the ſame manner as a fowl.
The wings muſt be taken off in the lines, a, b, and the
merry-thought in the line c, d. The prime parts of a
partridge are, the wings, breaſt, and merry-thought. The
wing is conſidered as the beſt, and the tip of it reckoned
the moſt delicate morſel of the whole.
Pigeons.—See Plate I.
HERE are the repreſentations of two, the one with
the back uppermoſt, and the other with the breaſt. That
with the back uppermoſt as marked No. 1, and that with
the breaſt, No. 2. Pigeons are ſometimes cut up in the
ſame manner as chickens. But as the lower part, with
the thigh, is in general moft preferred, and as, from its
ſmall ſize, half a one is not too much for moſt appetites,
they are ſeldom carved now, otherwiſe than by fixing
the fork at the point a, entering the knife juſt before it,
and dividing the pigeon into two, cutting away in the
lines a, b, and a, c, No. 1, at the ſame time bringing
the knife out at the back, in the direction a, b, and a, c,
No. 2.
A Pheaſant.—See Plate II.
IN the repreſentation here given, the bird appears in
a proper ſtate for the ſpit, with the head tucked under
one of the wings. When laid in the diſh, the ſkewers
drawn, and the bird carried to table, it muſt be carved as
follows: fix your fork in that part of the breaſt where
the two dots are marked, by which means you will have
a full command of the bird, and can turn it as you think
proper. Slice down the breaſt in the lines a, b, and then
proceed to take off the leg on one ſide, in the direction
d, e, or in the circular dotted line b, d. This done, cut
off the wing on the ſame ſide, in the line c, d. When
you