the whole hare
will be divided into three parts. Cut the back into four, which with
the legs is the part most esteemed. The shoulder must be cut off in a
circular line, as _c_, _d_, _a_. Lay the pieces neatly on the dish as
you cut them; and then help the company, giving some pudding and gravy
to every person. This way can only be practised when the hare is young.
If old, do not divide it down, which will require a strong arm: but put
the knife between the leg and back, and give it a little turn inwards at
the joint; which you must endeavour to hit, and not to break by force.
When both legs are taken off, there is a fine collop on each side the
back; then divide the back into as many pieces as you please, and take
of the shoulders, which are by many preferred, and are called the
sportman's pieces. When every one is helped, cut off the head; put your
knife between the upper and lower jaw, and divide them, which will
enable you to lay the upper one flat on your plate; then put the point
of the knife into the centre, and cut the head into two. The ears and
brains may be helped then to those who like them.----Carve RABBITS as
directed the latter way for hare; cutting the back into two pieces,
which with the legs are the prime.----A FOWL. The legs of a boiled fowl
are bent inwards, and tucked into the belly; but before it is served,
the skewers are to be removed. Lay the fowl on your plate; and place the
joints, as cut off, on the dish. Take the wing off in the direction of
_a_ to _b_, in the annexed engraving, only dividing the joint with your
knife; and then with your fork lift up the pinion, and draw the wing
towards the legs, and the muscles will separate in a more complete form
than if cut. Slip the knife between the leg and body, and cut to the
bone; then with the fork turn the leg back, and the joint will give way
if the bird is not old. When the four quarters are thus removed, take
off the merrythought from _a_, and the neck bones; these last by
putting in the knife at _c_, and pressing it under the long broad part
of the bone in the line _c_, _b_. Then lift it up, and break it off from
the part that sticks to the breast. The next thing is, to divide the
breast from the carcase, by cutting through the tender ribs close to the
breast, quite down to the tail. Then lay the back upwards, put your
knife into the bone half-way from the neck to the rump, and on raising
the lower end it will separate readily. Turn the rump fr