Turkeys and geese have slices cut on each side of the breast-bone, and by beginning to cut from the wing upwards to the breast-bone, many more slices may be obtained than if you cut from the breast-bone to the wings, although I do not think the slices are quite as handsome as if cut in the latter method.
Pigeons (see [fig. 6]) are either cut from the neck to a, which is the fairest way, or from b to c, which is now the most fashionable mode; and the lower part is esteemed the best.
There are two ways of carving a hare. When it is young, the knife may be entered near the shoulder at a (see [fig. 7]), and cut down to b, on each side of the backbone; and thus the hare will be divided into three parts. The back is to be again divided into four parts, where the dotted lines are in the cut: these and the legs are considered the best parts, though the shoulders are preferred by some, and are to be taken off in the direction of c d e. The pieces should be laid neatly on the plates, as they are separated, and each plate served with stuffing and gravy. When the hare is old, it is better not to attempt the division down the back, which would require much strength; but the legs should be separated from the body at f, and then the meat cut off from each side, and divided into moderate sized pieces. If the brains and ears are required, cut off the head, and put your knife between the upper and lower jaw, and divide them, which will enable you to lay the upper jaw flat on the dish: then force the point of your knife into the centre, and having cut the head into two parts, distribute the brains with the ears to those who like them.
Rabbits are carved in the same manner as a hare, except that the back is divided only into two pieces, which, with the legs, are considered the most delicate parts.
