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A
BACHELOR'S
CUPBOARD
Carving
and
Game
said
Impatiently,
"
Never
mind
your
gilding
—
give
us a
taste
of
your
carving!
"
Boiled
and
roasted
fowls
are
carved
alike.
Care
should be
taken
to
cut
oil
plenty
of
the
white
meat
of
the breast
with
the
wings,
the
knife
being
slowly
drawn
and
downward
pressure
avoided,
as
the
boiled
white
flesh
is
apt
to
crumble.
The
front
end
of
the
fowl
should be
toward
the
carver.
Insert
the
fork
In
the
leg
with
the
knife
underneath
In
re-
moving
the
leg
and
thigh,
and
then
raise
the
leg
away
from
the
remainder
of
the
bird.
The
leg
adheres
only
by
a
piece
of
skin,
so
this
Is
simple.
The
thigh
bone
will
now
leave
the
socket,
and
with
very
little
assistance
from
the
knife
the
leg
will
be
set
free.
The
neckbone
is
next
removed,
and
then
the
breast
separated
from
the
carcass
by
cutting
the
thin
rib
bones
through
on
either
side.
The
liver,
wing,
and
breast
are
esteemed
the
choicest
parts
in
America,
and
everyone
who
has
trav-
eled
In
Europe
Is
familiar
with
the
extra
charge
for
a
portion
of
fowl
with
which
a
wing
is
served.
QUAIL,
are
best
carved
by
being
cut
In
half right
PAR-
through
the
breast
and
back,
cutting
down
TRIDGE
close
to
the
breast-bone.
Each
half
Is
suf-
AND
r
'
11
PIGEONS
"Cient,
with
the
accompanymg
toast,
cress,
and
jelly,
for
a
portion.
TURKEY
In
carving
these,
endeavor
to
obtain
as
AND
many
slices
as
possible
from
the
breast.
GOOSE
This
also
obtains
in
carving
a
domestic
duck.
Cut
off
the
meat
close
to
the
breast
bone
down
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