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Geese and Ducks

1292. Geese and ducks are carved much on the same principle as the turkey and fowl, excepting that there is very little meat on the merrythought, which is also more difficult to get off. In the goose the best parts will be found in the breast, which is, however, not so meaty as that of the turkey, and the slices are much more shallow. Ducks are cut in slices when large, or if small they are disjointed like fowls. If these are dressed with seasoning, it should not be distributed on the plates without ascertaining that it is agreeable to the tastes of the party to be served.