he will be able to cut a very
large number of fine slices off the breast, and the more so if he
commences close down by the wing, and carves upwards towards the ridge
of the breastbone. As many slices as can be taken from the breast being
carved, the wings should be cut off; and the same process as described
in carving boiled fowl, is made use of in this instance, only more
dexterity and greater force will most probably be required: the shape of
the leg, when disengaged from the body of the goose, should be like that
shown in the accompanying engraving. It will be necessary, perhaps, in
taking off the leg, to turn the goose on its side, and then, pressing
down the small end of the leg, the knife should be passed under it from
the top quite down to the joint; the leg being now turned back by the
fork, the knife must cut through the joint, loosening the thigh-bone
from its socket. The merrythought, which in a goose is not so large as
might be expected, is disengaged in the same way as that of a fowl--by
passing the knife under it, and pressing it backwards towards the neck.
The neck-bones, of which we give a cut, are freed by the same process as
are those of a fowl; and the same may be said of all the other parts of
this bird. The breast of a goose is the part most esteemed; all parts,
however, are good, and full of juicy flavour.

PIGEON.

[Illustration: PIGEON.]

1003. A very straightforward plan is adopted in carving a pigeon: the
knife is carried sharply in the direction of the line as shown from 1 to
2, entirely through the bird, cutting it into two precisely equal and
similar parts. If it is necessary to make three pieces of it, a small
wing should be cut off with the leg on either side, thus serving two
guests; and, by this means, there will be sufficient meat left on the
breast to send to the third guest.

RABBITS.

[Illustration: BOILED RABBIT.]

1004. In carving a boiled rabbit, let the knife be drawn on each side of
the backbone, the whole length of the rabbit, as shown by the dotted
line 3 to 4: thus the rabbit will be in three parts. Now let the back be
divided into two equal parts in the direction of the line from 1 to 2;
then let the leg be taken off, as shown by the line 5 to 6, and the
shoulder, as shown by the line 7 to 8. This, in our opinion, is the best
plan to carve a rabbit, although there are other modes which are
preferred by some.

[Illustration: ROAST RABBIT.]

A roast rabbit is r