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Carving a Pig and Pheasant.
parts being thus separated from the carcase, divide the
breast from the back, by cutting through the tender
ribs on each side, from the neck quite down to the vent
or tail. Then lay the back upwards on your plate, fix
your fork under the rump, and placing the edge of the
knife in the line c,f, d, and pressing it down, lift up the
tail, or lower part of the back, and it will readily di-
vide, with the help of your knife, in the line c, /, d. In
the next place, lay the lower part of the back upwards
in your plate, with the rump from you, and cut off the
side-bones, or sidesmen, as they are generally called, by
forcing the knife through the rump-bone in the line/, g,
A Pig. See Plate, No. 4.
It is not the custom at present to send a pig up to
table whole, but it is usually cut up by the cook, who
takes off the head, splits the body down the back, and
garnishes the dish with the chops and ears. Before you
help any one at table, first separate the shoulders from
the carcase, and then the legs, according to the direc-
tion given by the dotted line d, e,f. The most delicate
part of the pig is that about the neck, which may be
cut off in the line g, h. The next best parts are the ribs,
which may be divided in the line b, c, fyc. and the others
are pieces cut from the legs and shoulders. A pig, in-
deed, produces such a variety of delicate bits, that the
palate of almost every one may be suited.
A Pheasant. See Plate, No. 5.
The bird appears, in the representation here given,
in a proper state for the spit, with the head tucked un-
der one of the wings. When laid in the dish, the
skewers drawn, and the bird carried to table, it must
be thus carved. Fix your fork in that part of the
breast where the two dots are marked, by which means
