Modern cookery for private families

of the flesh of the wings is thus taken off likewise. When the bird is boned and filled with sausage or other forcemeat, the breast is carved entirely across in the direction _d e_, nearly, or quite down to the back, which it is better not altogether to divide at first, as the appearance of the turkey is not then so good. When it has been prepared in the ordinary manner, after the breast has been disposed of, the pinions and the legs may be taken off, the first in the line from _f_ to _g_, and the latter by passing the knife under it at _h_, and bringing it down to the joint at _i j_, where it must be taken off in the line shown. The whole of the joints being in form exactly like those of a fowl, may be separated in the same manner. The gizzard is more commonly eaten broiled after having been scored, and very _highly_ seasoned with cayenne and with a sufficiency of salt, than in any other way. A slice or portion of the liver should be served with the white flesh of the turkey as far as possible. No. 25. A HARE. A hare should be placed with its head to the left of the carver, therefore the engraving No. 25 shows it turned in the wrong direction. It is so very great an improvement to take out the back-bone before a hare is roasted, that we would recommend it to be done wherever it can be so without difficulty: it may then be carved in the line _a b_ quite through, or only partially so at choice. When the bone remains in, slices may be taken down the whole length of the back from _c c_ to _d d_; the legs, which, next to the back, are considered the best eating, may then be taken off in the direction _e f_ and the flesh divided from or served upon them, after the small bones have been parted from the thighs. The shoulders, which are not generally much esteemed, though sometimes