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Page 10
It is easier to finish the carving before beginning to serve. An expert
carver will have the whole bird disjointed and literally in pieces with
a very few strokes of the knife.
ROAST GOOSE.
A green goose neatly trussed and "done to a turn" looks very tempting on
the platter; but there is so little meat in proportion to the size of
the bird that unless it be skilfully carved only a small number can be
served. The breast of a goose is broader and flatter than that of a
turkey. It should be carved in a different manner, although many writers
give the same directions for carving both.
Place it on the platter with the head at the left. Insert the fork
firmly across the ridge of the breast-bone. Begin at the wing and cut
down through the meat to the bone, the whole length of the breast. Cut
down in the same way in parallel slices, as thin as can be cut, until
you come to the ridge of the breast-bone. Slip the knife under the meat
at the end of the breast, and remove the slices from the bone. Cut in
the same manner on the other side of the breast. Cut through the skin
below the breast, insert a spoon and help to the stuffing. If more be
required, cut the wing off at the joint. Then tip the body over slightly
and cut off the leg. This thigh-joint is tougher, and requires more
skill in separating, than the second joint of a turkey. It lies nearer
the backbone. But practice and familiarity with its location will enable
one to strike it accurately. The wish-bone, shoulder-blade, and
collar-bone may be removed according to the directions given for carving
roast turkey. Some prefer to remove the wing and leg before slicing the
breast.
ROAST DUCK.
Place it in the same position and carve in the same way as a goose.
Begin at the wing, and cut down to the bone in long thin slices,
parallel with the breast-bone; then remove them from the bone. The
breast is the favorite portion; but the "wing of a flyer and the leg of
a swimmer" are esteemed by epicures.
The stuffing is not often desired, but if so it may be found by cutting
across below the end of the breast.
Geese and ducks are seldom entirely cut up at the table, as there is
very little meat on the back. But often from a seemingly bare carcass
enough may be obtained to make a savory entr�e.
PIGEONS.
These, if small, are served whole. If large, cut through the middle from
the neck to the end of the breast and down through the backbone. The
bones are thin, and may easily be divided with a sharp knife. When
smaller portions are required, cut from the shoulder down below the leg,
separating the wing and leg from the body.
PARTRIDGES.
Cut through above the joint of the wing, down below the leg, and remove
the wing and leg in one portion. Cut under the breast from the lower end
through the ribs to the neck and remove the breast entire. Then divide
it through the middle, and, if very plump, divide again. When very small
they may be divided through the breast and back into two equal parts.
LARDED GROUSE.
Turn the legs over and free them from the body. Cut slices down to the
bone the entire length of the breast; then slip the knife under and
remove the slices. Cut off the wing and leg, and separate the backbone
from the body. There are some morsels on the back which are considered
choice by those who like the peculiar flavor of this game. As this is a
dry meat, help generously to the bread sauce which should always
accompany it.
Where this is the principal dish, or where a larger portion is required,
divide it through the breast, as directed for small pigeons.
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