The more usual and summary mode is to carry the knife sharply along the
top of the breastbone of the bird, and cut it quite through, thus
dividing it into two precisely equal and similar parts, in the same
manner as carving a pigeon, No. 1003. Another plan is to cut it into
three pieces; viz., by severing a small wing and leg on either side from
the body, by following the line 1 to 2 in the upper woodcut; thus making
2 helpings, when the breast will remain for a third plate. The most
elegant manner is that of thrusting back the body from the legs, and
then cutting through the breast in the direction shown by the line 1 to
2: this plan will give 4 or more small helpings. A little bread-sauce
should be served to each guest.
GROUSE.
[Illustration]