1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD Carving and Game

A sole of ordinary size may be

pronounced in flavor.

divided, like Gaul, into three parts. A small sole is cut across in half, and a very large sole, like those served au gratiuj is generally cut in slices like a salmon, and the slices lifted on each side, thus avoiding the small bones that edge each side of the fish. GROUSE Thin slices should be first cut off the breast, AND after vi^hich the wings and legs are re- PHEASANT j^Q^gj^ In cutting off a wing the carver should also try to get a strip of the breast (though a thin one) to attach to it. DUCK A great deal depends, in carving a duck, 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 its breast, and then the duck is turned endways toward the carver, the wings nearest and the legs farthest from him. Remove the wings, leaving a thin strip of breast attached to each. This requires considerable dexterity. Next remove the legs and afterward 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 pressing dow^nwards. A small quantity of the stuf- fing should be served with each portion. FOWL A wag who was a guest at a dinner where the host, an ostentatious man, allowed the fowl to get cold while expatiating upon the beauty of the gildings of frame and sconce in his newly decorated dining-room,

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