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Poultry and Game (In- To carve Poultry Place)

In- To carve Poultry. - Place the bird on the platter, with the head to the left and the side toward the carver. sert the fork across the center of the breastbone. Remove the wing, then the leg, then the side bone between leg and body. Cut slices from the breast, running from breastbone to place from which wing was removed. Remove wishbone by cutting from end of breast to the left of the wing joint. Make an incision to the right of breastbone for removing stuffing.

Remove fork from breastbone and cut the leg in small portions. Serve a slice of light and a slice of dark meat to each person.

Serve one side of bird before carving the other side. Broiled Chicken. - Cut through the breast and cut in halves at right angles with the top of leg. But if birds are small, serve one to each person. - To carve a Duck.

Cut off the wing and the leg the same as for poultry. Cut the breast meat parallel with the breastbone, beginning at the side between the wing joint and the thigh. -- To carve a Goose. - Carve in the same manner as a roast duck, but cut the leg into several portions.

Grouse and Partridge. - These birds are carved like goose, although sometimes the breast is separated from the bone and one half breast is served to each person.

Pigeons, quails, and small birds are served whole and generally on toast.