Begin at the wing, and cut down to the bone in long thin slices,
parallel with the breast-bone; then remove them from the bone. The
breast is the favorite portion; but the "wing of a flyer and the leg of
a swimmer" are esteemed by epicures.

The stuffing is not often desired, but if so it may be found by cutting
across below the end of the breast.

Geese and ducks are seldom entirely cut up at the table, as there is
very little meat on the back. But often from a seemingly bare carcass
enough may be obtained to make a savory entrée.


PIGEONS.

These, if small, are served whole. If large, cut through the middle from
the neck to the end of the breast and down through the backbone. The
bones are thin, and may easily be divided with a sharp knife. When
smaller portions are required, cut from the shoulder down below the leg,
separating the wing and leg from the body.


PARTRIDGES.

Cut through above the joint of the wing, down below the leg, and remove
the wing and leg in one portion. Cut under the breast from the lower end
through the ribs to the neck and remove the breast entire. Then divide
it through the middle, and, if very plump, divide again. When very small
they may be divided through the breast and back into two equal parts.