Turkey.—A turkey is to be dissected as a fowl or goose, but it has no merry-thought. The white meats of a Turkey are best. The gizzard is sometimes scored in different directions, and when salted and peppered, it is sent down to be broiled; is divided into several parts, and sent round to the company as a bonne bouche.
Pheasant.—This bird is to be carved the same way as a fowl, first cutting off the head. The best parts of the pheasant are the breast, wings, and merry-thought; but the leg has a higher flavour. The head is sometimes preferred, because of the brains.
Partridge.—Partridges are to be carved as fowls.—The prime parts, as of nearly all birds, are the white meats; viz. the wings (the tip of which is reckoned the most delicious morsel,) the breast, and merry-thought.
Pigeons.—Pigeons are generally divided into two parts, to do which there are several ways; the most fashionable of which is, to cut from the top of the leg on each side, quite through and across the body to the breast bone.
Fish,—in general, requires but little carving.
A Cod’s head. The thick fleshy part on the back and shoulders, close to the head, is most esteemed, but many parts of the jowl are very delicious, particularly those about the jaw-bones, which consist of a fine jelly. The tongue, palate, and firm parts about the back-bone on the shoulders are also considered as dainties.
Take off a large piece across the shoulders, close to the head, and quite through to the back-bone, this will lay bare the sound, which is under the back-bone, some of which should be taken out with a spoon, and given with every slice. Care must be taken to preserve the beautifully fine flakes of this fish entire.
Salmon and all other fish that have a short grain, should be cut with the slices the long way of the fish, and not across. The belly part is the richest and most esteemed of salmon, but the head, and particularly the jowl, afford many rich and delicate bits, which are much prized.
DIRECTIONS FOR MARKETING. [12]
[We presume that the following will be found to be the best instructions on this important subject that have ever yet appeared in print.]