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1036
Enquire within upon everything
·
Robert Kemp Philp
929
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.
2675.
Pigeons.
Pigeons
may
be
carved
as
woodcocks,
or
as
partridges.
2676.
Snipes.
Snipes
may
be
carved
the
same
as
woodcocks.
2677.
Turkey.
Cut
slices
from
each
side
of
the
breast
down,
to
the
ribs;
the
legs
may
then
be
removed,
and
the
thighs
divided
from
the
drumsticks,
which
are
generally
tough;
but
the
pinions
of
the
wing
are
very
good,
and
the
white
part
of
the
wing
is
preferred
by
many
to
the
breast.
The
stuffing
is
usually
put
in
the
breast;
but
when
truffles,
mushrooms,
or
oysters
are
put
into
the
body,
an
opening
must
be
made
into
it
by
cutting
through
the
apron.
2678.
Goose.
The
apron
must
be
cut
off
in
a
circular
direction,
when
a
glass
of
port
wine,
mixed
with
a
teaspoonful
of
mustard,
may
be
poured
into
the
body
or
not.
Some
of
the
stuffing
should
then
be
drawn
out,
and,
the
neck
of
the
goose
being
turned
a
little
towards
the
carver,
the
flesh
of
the
breast
should
be
sliced
on
each
side
of
the
bone.
The
wings
may
then
be
taken
off,
then
the
legs.
The
other
parts
are
carved
the
same
as
a
fowl.
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