small helpings. A little bread-sauce
should be served to each guest.

GROUSE.

[Illustration]

1058. GROUSE may be carved in the way first described in carving
partridge. The backbone of the grouse is highly esteemed by many, and
this part of many game birds is considered the finest flavoured.

PHEASANT.

[Illustration: ROAST PHEASANT.]

1059. Fixing the fork in the breast, let the carver cut slices from it
in the direction of the lines from 2 to 1: these are the prime pieces.
If there be more guests to satisfy than these slices will serve, then
let the legs and wings be disengaged in the same manner as described in
carving boiled fowl, No. 1000, the point where the wing joins the
neckbone being carefully found. The merrythought will come off in the
same way as that of a fowl. The most valued parts are the same as those
which are most considered in a fowl.

SNIPE.

[Illustration: SNIPE.]

1060. One of these small but delicious birds may be given, whole, to a
gentleman; but, in helping a lady, it will be better to cut them quite
through the centre, from 1 to 2, completely dividing them into equal and
like portions, and put only one half on the plate.

HAUNCH OF VENISON.

[Illustration: HAUNCH OF VENISON.]

1061. Here is a grand dish for a knight of the carving-knife to exercise
his skill upon, and, what will be pleasant for many to know, there is
but little difficulty in the performance. An incision being made
completely down to the bone, in the direction of the line 1 to 2, the
gravy will then be able easily to flow; when slices, not too thick,
should be cut along the haunch, as indicated by the line 4 to 3; that
end of the joint marked 3 having been turned towards the carver, so that
he may have a more complete command over the joint. Although some
epicures affect to believe that some parts of the haunch are superior to
others, yet we doubt if there is any difference between the slices cut
above and below the line. It should be borne in mind to serve each guest
with a portion of fat; and the most expeditious carver will be the best
carver, as, like mutton, venison soon begins to chill, when it loses
much of its charm.

WOODCOCK.

[Illustration: WOODCOCK.]

1062. This bird, like a partridge, may be carved by cutting it exactly
into two like portions, or made into three helpings, as described in
carving partridge (No. 1057). The backbone is considered the tit-bit of
a woodcock, and by many t