Dire Elions for Carving . 
back, Obferve not to pull the leg too violently from the borfe* 
when you open the fide, but with great exa&nefs lay open the 
fides from the lcut to the fhoulder; and then put the legs toge¬ 
ther* 
To wing a Cartridge or quail. 
AFTER having railed the legs and wings, ufe fait and pow*" 
dered ginger for fauce. 
To alilay a pheafant or teaL 
THIS differs in nothing from the foregoing, but that you 
muft ufe fait only for taiice. 
To difaiember a hern. 
CUT off the legs, lace the breaft down each fide, and open 
the breaft-pinion, without cutting it off; raife the merry-thought 
between the breaft-bone and the top of it; then raife the brawn, 
turning it outward on both fides $ but break it not, nor cut it 
off; fever the wing-pinion from the joint neareft the body, 
flicking the pinions in the place where the brawn was; remem¬ 
ber to cut off the (harp end of the pinion, and fupply the place 
with the middle-piece# 
In this ?nanner fame people cut up a capon or pheafant , and like* 
wife a bittern , uftng no fauce but fait * 
To thigh a woodcock. 
THE legs and wings muft be raifed in the manner of a 
fowl, only open the head for the brains. And fo you thigh 
curlews, plover, or fhipe, ufing no fauce but fait. 
To difplay a crane . 
AFTER his legs are unfolded, cut off the wings; take them 
up, and fauce them with powdered ginger, vinegar, fait, and 
muftard. 
To lift a ftvan. 
SLIT it fairly down the middle of the breaft, clean through 
the back, from the neck to the rump ; divide it in two parts, 
neither breaking or tearing the flefh ; then lay the halves in a 
charger, the flit fides downwards ; throw fait upon it, and fet 
it again on the table. The fauce muft be chaldron, ferved up 
in faucers, 
APPENDIX. 
