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Partridge and Grouse (So small that it will scarcely)

1293. The partridge is so small that it will scarcely admit of disjointing, and it is usual to separate at once into the breast portion and the back and legs, which may readily be done without cutting, by inserting the fork in the former, and raising it while depressing the latter. When this is done the knife may be carried longitudinally through the breast, so as to divide it into two equal portions, after which the back and legs may be halved in the same way. Some people, however, divide the partridge differently, by cutting off a leg and a wing together, and leaving a small breast, so as to make either three or five portions out of this bird. The grouse is carved in the same way as the partridge.

PHEASANT. 1294. A pheasant may be sliced on the breast like a turkey, after which, if the party require it, the plan of carving similar to that practised on the roast fowl must be adopted. WOODCOCK. 1295. The woodcock is carved like the partridge, distributing it into four, or sometimes two portions only, and giving out the toast in the same way, equally to each plate; the thigh is usually considered the most delicate part of this bird.

SNIPE. 1296. The snipe is only large enough to divide into a breast and back, with the legs. The toast is the same as for the woodcock.