dish to stand the assaults of an altogether fresh appetite, these dishes
are not usually cut up entirely, but only those parts are served of
each, which are considered the best-flavoured and the primest. Of
wild-fowl, the breast alone is considered by epicures worth eating, and
slices are cut from this, in the direction indicated by the lines, from
1 to 2; if necessary, the leg and wing can be taken off by passing the
knife from 3 to 4, and by generally following the directions described
for carving boiled fowl, No. 1000.
ROAST HARE.
[Illustration: ROAST HARE.]