Grouse.
—The grouse is generally carved the same way as the partridge.
Canvas-back Duck.
—The “King of Birds.”—The breast only is carved, served, and eaten. Stick the fork straight and firmly into the middle of the breast-bone. Commence from the neck down to the back, straight to the back-bone, and around the back; then from the point of starting, around the collar-bone. Cut the joint from off the wing. Commence cutting again from the point of starting; carefully and gently carving off the whole breast, so that no meat remains. Proceed precisely the same with the other side. When finished, there will remain only the carcass.
Red-head, black-head, mallard, teal, &c., are carved the same as the canvas-back.
Tame duck, duckling, goose, &c., are carved as a chicken, unless they are over four or five pounds, then they should be carved the same as a turkey or a capon.
For small birds, such as squab, snipe, plover, woodcock, &c., no carving is necessary, as they are generally served whole.
Saddle of Mutton, Lamb, or Venison should always be carved—especially for private families—lengthwise first, on both sides of the spinal bone, then crosswise downward. Special care should be taken to stick the fork right in the centre of the saddle, and holding it firmly while carving with a very sharp knife, and keeping as near the bone as possible, till down to the end on both sides. When all detached, cut it crosswise into small pieces of about half or three-quarters of an inch thick, and serve.