No. 22
Pheasant and Grouse or Prairie Chicken; How to Carve
Pour Decouper un Faisan une Grouse ou un Tetras
A pheasant can be carved the same way as a large chicken (Fig. 35), which means to cut it in five pieces, but should it be extra large two fillets can be taken from each side of the breast, leaving an upper or central part of the breast. The legs are generally dry and tough, yet should they have to be served, cut each one in two.
Grouse or prairie chicken can be carved exactly the same.