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Carving a Partridge and Pigeons.
you will have a full command of the bird, and can turn
it as vou think proper. Slice down the breast in the
lines b, c, and then proceed to take off the leg on one
side, in the direction e,f, or in the circular dotted line
c, e. This done, cut off the wing on the same side, in the
line/, e. When you have separated the leg and wing on
one side, do the same on the other, and then cut off,
or separate from the breast-bone, on each side of the
breast, the parts you before sliced or cut down. Be
very attentive in taking off the wing. Cut it in the
notch b ; but if you cut too near the neck, as at h, you
will find yourself interrupted by the neck-bone, from
whence the wing must be separated. Having done this,
cut off the merry-thought in the line g, h, bypassing the
knife under it towards the neck. With respect to the
remaining parts, they are to be cut up in the same man-
ner as directed for a roasted fowl. The breast, wings,
and merry-thought, are the parts most admired in a
pheasant.
A Partridge. See No. 6.
This is a representation of a partridge as just taken
from the spit; but before it be served up, the skewers
must be drawn out of it. It is cut up in the same
manner as a fowl. The wings must be taken off in the
lines b, c, and the merry-thought in the line d, e. The
prime parts of a partridge are the wings, breast, and
merry-thought. The wing is considered the best, and
the tip of it is reckoned the most delicate morsel of the
whole.
Pigeons. See No. 7 and 8.
These are the representations of two pigeons, the
one with the back, the other with the breast upper-
most. Pigeons are sometimes cut up in the same man-
ner as chickens ; but as the lower part, with the thigh,
is in general most preferred, and as, from its small size,
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