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Partridges, To Carve

There are several ways of carving this most familiar game bird. The more usual and summary mode is to carry the knife sharply along the top of the breast-bone of the bird, 1 1 2 and cut it quite through, thus dividing it into two precisely equal and similar parts, in the same manner as carving a pigeon. Another plan is to cut it into three pieces: viz., by severing a small wing and leg on either side from the body, by following the line 1 to 2 in the upper woodcut; thus making 2 helpings, when the breast will remain for a third plate. The most elegant manner is that of thrusting back the body from the legs, and then cutting through the breast in the direction shown by the line 1 to 2: this plan will give 4 or more small helpings.

A little bread-sauce should be served to SEASONABLE from the 1st of September to each guest. the beginning of February.