Modern cookery for private families

as to render their outline scarcely distinguishable. Graceful and well-skilled carvers never turn birds on their sides to remove any of the joints, but those of a goose, unless it be very young, are sometimes severed from it with difficulty; and the common directions for assisting the process in that case are, to turn it on its side, and with the fork to press down the small end of the leg; then to pass the knife quite under it from the top down to the joint, when the leg should be turned back from the bird with the fork, while the thigh-bone is loosened from its socket with the knife. The end of the pinion marked _d_ is then held down in the same manner, to facilitate the separation of the bones at _e_, from which point the knife is drawn under the wing, which it takes off. The merrythought of a goose is small, and, to remove it the knife must first be turned a little _from_ the neck, after the flesh has been cut through, and then passed under it, back towards the neck. For the remainder of the carving, the directions for that of a fowl will suffice. DUCKS. Tame ducks are served with the feet (which are liked by many people) left upon them and trussed up over the backs. If large they may be carved like a goose, but when very young may be disjointed like chickens; the only material difference between them being the position of the thigh-joints, which lie much further towards the back-bone than those of a fowl. No. 23. A WILD DUCK. The breasts of wild-fowl are the only parts of them held in much estimation, and these are carved in slices from the legs to the neck The legs and pinions may, if required, be taken off exactly like those of a pheasant. No. 24. A TURKEY. The carving of a turkey commences by taking slices off the breast, from the letters _b b_ quite through the forcemeat, which lies under the letter _a_, to _c c_: the greater part