parts, leaving the breast for a third plate. The third method is to
thrust back the body from the legs, and cut through the middle of the
breast, thus making four portions that may be served. Grouse and
prairie-chicken are carved from the breast when they are large, and
quartered or halved when of medium size.


[Illustration]

PHEASANT.

Place your fork firmly in the centre of the breast of this large game
bird and cut deep slices to the bone at figs. 1 and 2; then take off
the leg in the line from 3 and 4, and the wing 3 and 5, severing both
sides the same. In taking off the wings, be careful not to cut too
near the neck; if you do you will hit upon the neck-bone, from which
the wing must be separated. Pass the knife through the line 6, and
under the merry-thought towards the neck, which will detach it. Cut
the other parts as in a fowl. The breast, wings and merry-thought of a
pheasant are the most highly prized, although the legs are considered
very finely flavored. Pheasants are frequently roasted with the head
left on; in that case, when dressing them, bring the head round under
the wing, and fix it on the point of a skewer.


PIGEONS.

A very good way of carving these birds is to insert the knife at fig.
1, and cut both ways to 2 and 3, when each portion may be divided into
two pieces, then served. Pigeons, if not too large, may be cut in