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A
BACHELOR'S
CUPBOARD
Carving
and
Game
pronounced
in
flavor.
A
sole
of
ordinary
size
may
be
divided,
like
Gaul,
into
three
parts.
A
small
sole
is
cut
across
in
half,
and
a
very
large
sole,
like
those
served
au
gratiuj
is
generally
cut
in
slices
like
a
salmon,
and
the
slices
lifted
on
each
side,
thus
avoiding
the
small
bones
that
edge
each
side
of
the
fish.
GROUSE
Thin
slices
should
be
first
cut
off
the
breast,
AND
after
vi^hich
the
wings
and
legs
are
re-
PHEASANT
j^Q^gj^
In
cutting
off
a
wing
the
carver
should
also
try
to
get
a
strip
of
the
breast
(though
a
thin
one)
to
attach
to
it.
DUCK
A
great
deal
depends,
in
carving
a
duck,
upon
its
size
and
fatness.
A
large,
fat
duck,
with
plenty
of
meat
on
the
breast,
is
carved
like
a
goose.
Thin
slices
are
cut
off
its
breast,
and
then
the
duck
is
turned
endways
toward
the
carver,
the
wings
nearest
and
the
legs
farthest
from
him.
Remove
the
wings,
leaving
a
thin
strip
of
breast
attached
to
each.
This
requires
considerable
dexterity.
Next
remove
the
legs
and
afterward
the
neck
bone.
The
whole
breast-bone
is
now
separated
from
the
rest
by
cutting
through
the
sides,
when
the
backbone
can
easily
be
divided
in
two
by
pressing
dow^nwards.
A
small
quantity
of
the
stuf-
fing
should
be
served
with
each
portion.
FOWL
A
wag
who
was
a guest
at
a
dinner
where
the
host,
an
ostentatious
man,
allowed
the
fowl
to
get
cold
while
expatiating
upon
the
beauty
of
the
gildings
of
frame
and
sconce
in
his
newly
decorated
dining-room,
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