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Carving a Goose.
back is by far the tenderest part, fullest of gravy, and
considered as the most delicate. The flesh of the leg is
next in estimation to the back, though the meat is firmer,
closer, and less juicy. The shoulder must be cut off in
the circular doted line/, g, h. Put the head on a clean
pewter plate, so as to have it under your hand, and turn-
ing the nose to you, hold it steady with your fork, so that
it may not slip from under the knife. You must then put
the point of the knife into the skull, and thus the head
may be easily divided into two. Remember, when you
help a person to any part of a hare, to give with it a
spoonful of pudding. The method of cutting up a hare
as above directed, can only be done when the hare is
young. If it be old, the best method is, to put your knife
pretty close to the back-bone, and cut oft the leg; but
as the hip-bone will be in your way, turn the back of the
hare towards you, and endeavour to hit the joint between
the hip and the thigh-bone. When you have separated
one, cut pff the other, and then cut a long narrow slice
or two on each side of the back-bone, in the direction
h, i. Then divide the back-bone into as many parts as
you please ; all which may be easily acquired by a little
attention and practice.
A Goose. See Plate, No. 2.
Put the neck end of the goose before you, and begin
by cutting two or three long slices, on each side of the
breast, in the lines b, c, quite to the bone. Ihen take off
the le^, by turning the goose up on one side, putting the
fork through the small end of the leg-bone, and pressing
it close to the body, which, when the knife has entered at
e will easily raise the joint. Then pass the knife under
the leg, in the direction <?,/. If the leg hangs to the eaf-
case at the joint/, turn it back with the fork, and if rGe
<v0ose be young, it will easily separate. Having thus
taken off the leg, proceed to take off the wing, by pass-
ing the fork through the small end of the pimou, press-
