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Classic
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page 19
PHEASANT.
Place your fork firmly in the centre of the breast of this large game bird and
cut deep slices to the bone at figures 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 figure 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 halves, either across or down
the middle, cutting them into two equal parts; if young and small they may be
served entirely whole.
Tame pigeons should be cooked as soon as possible after they are killed, as they
very quickly lose their flavor. Wild pigeons, on the contrary, should hang it
day or two in a cool place before they are dressed. Oranges cut into halves are
used as a garnish for dishes of small birds, such as pigeons, quails, woodcock,
squabs, snipe, etc. These small birds are either served whole or split down the
back, making two servings.
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