e traced on that side of the eastern world; on the other
side, they are common in Japan. Those which resort to the
countries of the Levant are supposed to come from the mountains
of Armenia, or the deserts of Tartary or Siberia. The flesh of
the woodcock is held in high estimation; hence the bird is
eagerly sought after by the sportsman.

GAME CARVING.

BLACKCOCK.

[Illustration: BLACKCOCK.]

1054. Skilful carving of game undoubtedly adds to the pleasure of the
guests at a dinner-table; for game seems pre-eminently to be composed of
such delicate limbs and tender flesh that an inapt practitioner appears
to more disadvantage when mauling these pretty and favourite dishes,
than larger and more robust _pieces de resistance_. As described at
recipe No. 1019, this bird is variously served with or without the head
on; and although we do not personally object to the appearance of the
head as shown in the woodcut, yet it seems to be more in vogue to serve
it without. The carving is not difficult, but should be elegantly and
deftly done. Slices from the breast, cut in the direction of the dotted
line from 2 to 1, should be taken off, the merrythought displaced and
the leg and wing removed by running the knife along from 3 to 4, and
following the directions given under the head of boiled fowl, No. 1000,
reserving the thigh, which is considered a great delicacy, for the most
honoured guests, some of whom may also esteem the brains of this bird.

WILD DUCK.

[Illustration: WILD DUCK.]

1055. As game is almost universally served as a dainty, and not as a
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.]

1056. The "Grand Carver" of olden times, a functionary of no ordinary
dignity, was pleased when he had a hare to manipulate, for his skill and
grace had an opportunity of display. _Diners a la Russe_ may possibly,
erewhile, save modern gentlemen the necessity of learning the art which