OCR Text |
Show Carving Fowlt. A goose is carved the same as a wild duck (this is also the case with a tame duck) and should be served up with turnips tur-nips or olives. It should be sufficiently well done for it to be possible to carve it with a spoon or the point of a knife. Pigeons when roasted are divided into four pieces. When no company is present tha most equitable way is to cut a pigeon in two longitudinally. Chickens and capons are carved very much in the same way as turkeys. The legs make two pieces, the wings three, the white meat is left in whole slices, and the carcass is separated into six pieces. Chickens and capons are muchimproved by the use of truffles, but, as George Grant will tell you, truffles cannot be got in America.-Cor. Chicago Herald. |