2672. Fowls
Fix the fork firmly into the breast, then slip the knife under the legs, and lay it over and dis-joint; detach the wings in the same manner. Do the same on both sides, The smaller bones require a little practice, and it would be well to watch the operations of a good carver. When the merry-thought has been removed (which it may be by slipping the knife through at the point of the breast), and the neck-bones drawn out, the trunk may be turned over, and the knife thrust through the back-bone.
2673. Partridges
Partridges are best carved by cutting off the breast, and then dividing it. But for more economical carving, the wings may be cut with a small breast slice attached.
2674. Woodcocks
Woodcocks may be cut right through the centre, from head to tail. Serve with each portion a piece of the toast upon which they come to table.