Home › The Dining-Room And Its Service › Grouse, Ducks, Pheasants

Grouse, Ducks, Pheasants

Grouse are carved like chickens. So, also, are pheasants, but none of the breast is taken with the wings. The larger ducks are carved in the same way.

Partridges. If the party is of gentlemen only, the partridges are carved by dividing the bird into halves, cutting down through the center, lengthwise. If the party is of ladies and gentlemen, separate the legs at the thigh, and divide the bird into three parts, leaving the leg and wing on each side together. The breast is then divided from the back, the breast either helped whole, or divided in two, and helped with any of the other parts. The cut shows the manner of trussing.