LARDED GROUSE.

Turn the legs over and free them from the body. Cut slices down to the
bone the entire length of the breast; then slip the knife under and
remove the slices. Cut off the wing and leg, and separate the backbone
from the body. There are some morsels on the back which are considered
choice by those who like the peculiar flavor of this game. As this is a
dry meat, help generously to the bread sauce which should always
accompany it.

Where this is the principal dish, or where a larger portion is required,
divide it through the breast, as directed for small pigeons.

_Woodcock_, _Snipe_, and other _Small Birds_ are usually served
whole. But if only a portion be desired, divide them through the breast.


RABBIT.

A rabbit should be trussed, with the forelegs turned toward the back,
and the hind legs forward. Place it on the platter with the back up and
head at the left. Remove the shoulders by cutting round between them and
the body, carrying the knife up nearly to the backbone. Turn them back
and cut through the joint. Remove the hind legs in the same manner. Then
place the fork in the middle of the back and cut several slices from
each side of the loin parallel with the backbone. The loin is the
choicest part.