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usually cut up entirely, but only those parts are served of each which are considered the best flavoured and the primest. Of wild fowl, the breast alone is considered by epicures worth eating, and slices are cut; if necessary, the leg and wing can be taken off by generally following the directions described for carving boiled fowl.

2962.—ROAST HARE. (Carving Illustration No. 11, Figs, 1, 2 and 3.)

Place the hare on the dish with the head at the left hand. Make an incision, and cut along the spinal bone from about the centre of the back to the end. Then cut through the side and middle, and remove the portion shown in Fig 1. The part it is removed from is more clearly seen in Fig 2. Then cut off the hind leg in the manner shown in Fig 2, and afterwards the foreleg or wing, as Fig 3. It is the usual plan not to serve any bone in helping hare; and thus the flesh should be sliced from the legs and placed alone on the plate. In large establishments, and where men cooks are kept, it is often the case that the backbone of the hare, especially in old animals, is taken out, and then the process of carving is, of course, considerably facilitated. A great point to be remembered in connection with carving hare is, that plenty of gravy should accompany each helping; otherwise this dish, which is naturally dry, will lose half its flavour, and so become a failure. Stuffing is also served with it; and the ears, which should be nicely crisp, and the brains of the hare, are esteemed as delicacies by many.


Grouse may be carved in the way first described in carving partridge. The backbone of the grouse is highly esteemed by many, and this part of many game birds is considered to possess the finest flavour.


There are several ways of carving this bird. The usual method is to carry the knife sharply along the top of the breastbone and cut it quite through, thus dividing the bird into two equal parts. When smaller portions are desired the bird is sometimes divided into three parts. The legs and wings may be easily severed from the body in the manner described for boiled fowl, while the breast, of removed intact, will provide a third helping. Another easy and expeditious way of carving birds of this description is to cut them through the bones lengthwise and across, thus forming four portions. A piece of toast should accompany each portion of bird; sometimes the fried breadcrumbs, bread sauce and gravy are added by the carver, but it is much better to hand them separately.