1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD Carving and Game

— give us a

said Impatiently, " Never mind your gilding

taste of your carving! " Boiled and roasted fowls are carved alike. Care should be taken to cut oil plenty of the white meat of the breast with the wings, the knife being slowly drawn and downward pressure avoided, as the boiled white flesh is apt to crumble. The front end of the fowl should be toward the carver. Insert the fork In the leg with the knife underneath In re- moving the leg and thigh, and then raise the leg away from the remainder of the bird. The leg adheres only by a piece of skin, so this Is simple. The thigh bone will now leave the socket, and with very little assistance from the knife the leg will be set free. The neckbone is next removed, and then the breast separated from the carcass by cutting the thin rib bones through on either The liver, wing, and breast are esteemed the choicest parts in America, and everyone who has trav- eled In Europe Is familiar with the extra charge for a portion of fowl with which a wing is served. side.

are best carved by being cut In half right through the breast and back, cutting down

QUAIL,

PAR-

TRIDGE

Each half Is suf-

close to the breast-bone.

AND

11

r

' "Cient, with the accompanymg toast, cress, and jelly, for a portion.

PIGEONS

TURKEY

endeavor to obtain as

In carving

these,

AND

many slices as possible from the breast. This also obtains in carving a domestic Cut off the meat close to the breast bone down 52

GOOSE

duck.