he legs, and cut through the middle of the
breast, thus making four portions that may be served. Grouse and
prairie-chicken are carved from the breast when they are large, and
quartered or halved when of medium size.

[Illustration]

PHEASANT.

Place your fork firmly in the centre of the breast of this large game
bird and cut deep slices to the bone at figs. 1 and 2; then take off
the leg in the line from 3 and 4, and the wing 3 and 5, severing both
sides the same. In taking off the wings, be careful not to cut too
near the neck; if you do you will hit upon the neck-bone, from which
the wing must be separated. Pass the knife through the line 6, and
under the merry-thought towards the neck, which will detach it. Cut
the other parts as in a fowl. The breast, wings and merry-thought of a
pheasant are the most highly prized, although the legs are considered
very finely flavored. Pheasants are frequently roasted with the head
left on; in that case, when dressing them, bring the head round under
the wing, and fix it on the point of a skewer.

PIGEONS.

A very good way of carving these birds is to insert the knife at fig.
1, and cut both ways to 2 and 3, when each portion may be divided into
two pieces, then served. Pigeons, if not too large, may be cut in
halves, either across or down the middle, cutting them into two equal
parts; if young and small they may be served entirely whole.

Tame pigeons should be cooked as soon as possible after they are
killed, as they very quickly lose their flavor. Wild pigeons, on the
contrary, should hang a day or two in a cool place before they are
dressed. Oranges cut into halves are used as a garnish for dishes of
small birds, such as pigeons, quail, woodcock, squabs, snipe, etc.
These small birds are either served whole or split down the back,
making two servings.

[Illustration]

MACKEREL.

The mackerel is one of the most beautiful of fish, being known by its
silvery whiteness. It sometimes attains to the length of twenty
inches, but usually, when fully grown, is about fourteen or sixteen
inches long, and about two pounds in weight. To carve a baked
mackerel, first remove the head and tail by cutting downward at 1 and
2; then split them down the back, so as to serve each person a part of
each side piece. The roe should be divided in small pieces and served
with each piece of fish. Other whole fish may be carved in the same
manner. The fish is laid upon a little sauce or