with parsley, will present nearly as fine an appearance, to all but the carver, as when first served.

When there are many to be served, take off the leg and wing from each side and slice the whole of the breast before removing the fork; then divide as required.

It is not often necessary to cut up the whole body of the turkey; but where every scrap of the meat will be needed, or you wish to exercise your skill, proceed to carve in this manner.

Put the fork in firmly across the middle of the breast-bone. Cut through the skin between the leg and body. Bend the leg over and cut off at the joint. If the turkey be very tender or overcooked, the side-bone will separate from the back and come away with the second joint, making it more difficult to separate the thigh from the side-bone. Cut through the top of the shoulder and separate the wing at the joint. Cut off the leg and wing from the other side. Carve the breast on each side, in thin slices, slanting slightly toward the wing. Be careful to take a portion of crisp outside with each slice. Shave off the crisp skin near the neck, in order to reach the stuffing. Insert the point of the knife at the front of the breast-bone, turn back the wish-bone and separate it. Cut through the cartilage on each side, separating the collar-bones from the breast. Tip the body slightly over and slip the knife under the end of the shoulder-blade; turn it over toward the wing. Repeat this process on the opposite side. Cut through the cartilage which divides the ribs, separating the breast-bone from the back. Lay the breast one side and remove the fork from it. Take the stuffing from the back. Turn the back over, place the knife midway just below the ribs, and with the fork lift up the tail end, separating the back from the body. Place the fork in the middle of the backbone, and cut close to the backbone from one end to the other, on each side, freeing the side-bone. Then divide the legs and wings at the joints. The joint in the leg is not quite in the middle of the bend, but a trifle nearer the thigh. It requires some practice to strike these joints in the right spot. Cut off the meat from each side of the bone in the second joint and leg, as these when large are more than one person requires, and it is inconvenient to have so large bones on one's plate.

It is easier to finish the carving before beginning to serve. An expert carver will have the whole bird disjointed and literally in pieces with a very few strokes of the knife.

ROAST GOOSE.
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A green goose neatly trussed and "done to a turn" looks very tempting on the platter; but there is so little meat in proportion to the size of the bird that unless it be skilfully carved only a small number can be served. The breast of a goose is broader and flatter than that of a turkey. It should be carved in a different manner, although many writers give the same directions for carving both.

Place it on the platter with the head at the left. Insert the fork firmly across the ridge of the breast-bone. Begin at the wing and cut down through the meat to the bone, the whole length of the breast. Cut down in the same way in parallel slices, as thin as can be cut, until you come to the ridge of the breast-bone. Slip the knife under the meat at the end of the breast, and remove the slices from the bone. Cut in the same manner on the other side of the breast. Cut through the skin below the breast, insert a spoon and help to the stuffing. If more be required, cut the wing off at the joint. Then tip the body over slightly and cut off the leg. This thigh-joint is tougher, and requires more skill in separating, than the second joint of a turkey. It lies nearer the backbone. But practice and familiarity with its location will enable one to strike it accurately. The wish-bone, shoulder-blade, and collar-bone may be removed according to the directions given for carving roast turkey. Some prefer to remove the wing and leg before slicing the breast.

ROAST DUCK.
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Place it in the same position and carve in the same way as a goose.

Begin at the wing, and cut down to the bone in long thin slices, parallel with the breast-bone; then remove them from the bone. The breast is the favorite portion; but the "wing of a flyer and the leg of a swimmer" are esteemed by epicures.

The stuffing is not often desired, but if so it may be found by cutting across below the end of the breast.

Geese and ducks are seldom entirely cut up at the table, as there is very little meat on the back. But often from a seemingly bare carcass enough may be obtained to make a savory entrée.

PIGEONS.
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These, if small, are served whole. If large, cut through the middle from the neck to the end of the breast and down through the backbone. The bones are thin, and may easily be divided with a sharp knife. When smaller portions are required, cut from the shoulder down below the leg, separating the wing and leg from the body.

PARTRIDGES.
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Cut through above the joint of the wing, down below the leg, and remove the wing and leg in one portion. Cut under the breast from the lower end through the ribs to the neck and remove the breast entire. Then divide it through the middle, and, if very plump, divide again. When very small they may be divided through the breast and back into two equal parts.

LARDED GROUSE.
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Turn the legs over and free them from the body. Cut slices down to the bone the entire length of the breast; then slip the knife under and remove the slices. Cut off the wing and leg, and separate the backbone from the body. There are some morsels on the back which are considered choice by those who like the peculiar flavor of this game. As this is a dry meat, help generously to the bread sauce which should always accompany it.

Where this is the principal dish, or where a larger portion is required, divide it through the breast, as directed for small pigeons.

Woodcock, Snipe, and other Small Birds are usually served whole. But if only a portion be desired, divide them through the breast.

RABBIT.
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A rabbit should be trussed, with the forelegs turned toward the back, and the hind legs forward. Place it on the platter with the back up and head at the left. Remove the shoulders by cutting round between them and the body, carrying the knife up nearly to the backbone. Turn them back and cut through the joint. Remove the hind legs in the same manner. Then place the fork in the middle of the back and cut several slices from each side of the loin parallel with the backbone. The loin is the choicest part.

SWEETBREADS, CHOPS, AND CUTLETS.