Home › Pigeons, Larks, Fieldfares, &C › Pigeons, Larks, Fieldfares, &C

Pigeons, Larks, Fieldfares, &C

1297. These are divided into two portions, as described for the partridge.

HARE. 1298. The hare is rather difficult to manage nicely, especially if it is an old one. When the carver has a strong wrist, the most advantageous way is to carry the knife along on each side of the back-bone, all the way from the shoulder to the tail, and leaving a useless piece of back in the middle about half an inch wide, with a good fleshy fillet on each side, and the legs ready for subdivision. After this primary division, the side-slices are readily served in separate portions by cutting them across. In default of this strong-armed method, some carvers cut fillets off the back, and serve them, proceeding to do the same with the legs, which may or may not be previously raised out of their sockets. A third plan consists in removing the legs, and serving them in two portions each, then dividing the back into sections of about two or three inches in length, and finally removing the shoulders, and serving them also. If this plan is preferred, and the hare is to be carved by a person deficient in strength of wrist, the prominent part of the back-bone should be removed by the cook from the inside