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Roasted Goose

served. Pigeon, woodcock, and the larger snipe, are sometimes divided into half, but generally served whole. The cuts show the manner of trussing pigeons, both breast and back view.

Geese. In carving geese, follow with your knife the marks shown in the cut, A to B; remove the wings, and the legs also if required. The dressing is taken from the apron beyond B.

VI. Carving Fish.

ALL large fish are divided into slices with the fish slice. It requires more tact than knowledge. Take thin slices from the back and serve with pieces of the belly. A