Enquire within upon everything

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.