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Salmon.—Draw the fish'slice along the centre
of the fish right down to the bone from head to tail.
Then cut slices from the centre,and add to each slice
out of the middle a small slice of the thin part.
Soles.—An ordinarysized sole should be cut into
three equal pieces. A small sole is cut across in half.
A very large sole,such as those generally used in
sole au gratin,is cut like a salmon (see above), and
then lifting slices on each side, thus avoiding the
small bones that edge each side of the fish.
BlacKcock (and Grouse).—Thin slices
should be first cut off the breast,and then the wings
and legs removed. In cutting off a wing,the carver
should try to get a strip of the breast,though a thin
one,to attach to it.
Duck.—In carving a duck,a good deal depends
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 the breast,and then the duck
isturned endwaystowardsthe carver,the wings nearest
and the legs farthest from him. Now remove the
wings,and endeavour to leave part of the side of the
breast attached to each wing. Next remove the legs,
and afterwards 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 being pressed downwards. A
small quantity of seasoning should be served with
each portion.
Fowl,—Boiled and roast fowls are carved alike.
Care should be taken to cut plenty of the white
meat of the breast off with the wings, the knife
being drawn and much downward pressure avoided,
as the boiled white flesh is apt to crumble. It is