1903 The Bachelor Book

51

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