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Classic
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page 18
ROAST DUCK.
A young duckling may be carved in the same manner as a fowl, the legs and wings
being taken off first on either side. When the duck is full is size, carve it
like a goose; first cutting it in slices from the breast, beginning close to the
wing and proceeding upward towards the breast bone, as is represented by the
lines 1 to 2. An opening may be made, by cutting out a circular slice as shown
by the dotted lines at number 3.
Some are fond of the feet, and when dressing the duck, these should be neatly
skinned and never removed. Wild duck is highly esteemed by epicures; it is
trussed like a tame duck, and carved in the same manner, the breast being the
choicest part.
PARTRIDGES.
Partridges are generally cleaned and trussed the same way as a pheasant, but the
custom of cooking them with the heads on is going into disuse somewhat. The
usual way of carving them is similar to a pigeon, dividing it into two equal
parts. Another method is to cut it into three pieces, by severing a wing and leg
on either side from the body, by following the lines 1 to 2, thus making two
servings of those 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.
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