CARVING OF POULTRY IN THE KITCHEN.
When poultry is the main course you cut larger pieces than if it were served in ragout, or with vegetables or as a side dish.
Small birds, like quail or larks are served whole on toast and are not carved.
Partridges, hazelhens, spring chickens and pigeons are cut in half when they are the main course. With a poultry shears they are cut lengthwise and the two halves placed together again and covered with a hot gravy. When they are a side dish, they are quartered and the backbones cut out. When they are fried, the breast is carved into 3 parts.
Turkeys, ducks, geese, chickens, pheasants and woodcocks when fried are carved in the same way. The drumsticks or legs are cut around the hip joint and then the joint separated. The wings with some breast meat are cut off. The meat on the breast is carved from either side of the breastbone and cut into desirable pieces. When serving, place them together again to make the breast appear whole. The legs are also cut into two or three pieces and replaced before serving.