Hare, or Rabbit, for Roasting, is prepared for the spit as in Fig. 9.—To carve: begin by cutting through near to the back-bone, from a to b; then make a corresponding cut on the other side of the back-bone; leaving the back and the head in one distinct piece. Cut off the legs at the hip joint (e), and take off the wing nearly as you would the wing of a bird, carrying the knife round the circular line (c). The ribs are of little importance, as they are bare of meat. Divide the back into three or four portions, as pointed out by the letters f g h. The head is then to be cut off, and the lower jaws divided from the upper. By splitting the upper part of the head in the middle you have the brains, which are prized by epicures. The comparative goodness of different parts of a hare, will depend much on the age, and also upon the cooking. The back and the legs are always the best. The wing of a young hare is nice; but this is not so good in an old one, and particularly if it be not thoroughly well done. The carving of a rabbit is pretty much the same as that of a hare: there is much less difficulty, however, with the former; and it would always save a good deal of trouble, as well as delay, if hares which are not quite young were sent to table already cut up.
Rabbit, for Boiling.—Fig. 10.
Rabbit, for Boiling, should be trussed, according to the newest fashion, as in Fig. 10. Cut off the ears close to the head, and cut off the feet at the foot-joint. Cut off the tail. Then make an incision on each side of the backbone, at the rump-end, about an inch and a half long. This will enable you to stretch the legs further towards the head. Bring the wings as close to the body as you can, and bring the legs close to the outside of the wings. The head should be bent round to one side, in order that, by running one skewer through the legs, wings and mouth, you may thus secure all and have the rabbit completely and compactly trussed.
Turkey, for Roasting.—Fig. 11.
Turkey for Roasting, is sometimes trussed with the feet on; and it is sometimes brought to table with the head as well as the feet. But such trussing is exceedingly ugly, and altogether unworthy of a good cook. The manner here described (see Fig. 11) is the most approved. If the breast-bone be sharp, it should be beaten down, to make the bird appear as plump as possible.—See Carving, in observations on Fig. 15.
Goose.—Fig. 12.
