back. Obferye not to pull the leg too violently from the bonf^
.iirhen you open the fide, but with great exaflnefs lay open the £des from the fcut to the (houlder ^ and then put the legs togethcr*
To wing a partridge or quail.
AFTER having raifed the legs and wings, ufe fait and pow« rfered ginger for faucc.
To allay apheafant or teal.
THIS differs in nothing from the foregoing, but that you inoft ufe fait only for fauce.
To difmember a hern.
CUT ofFthe legs, lace the bread down each fide, and open thebreafl-pinion, without cutting icofF; raife the merry-thought between the breaft-boneand the cop of it; then raife the bra wn^ turning it outward on both fides; but break it not, nor cut it off; fever the wing-pinion from the joint neareft the bodyi fiicking the pinions in the place where the br>4wn was, re« member to cut ofF the (harp end of the pinion, and ftipply the place with the middle-piece. In this manner fometiopU cut up a capon or pheafant^ and Uic* wfi a bittern^ ujihg no fauce but fait.
To tbigb 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 fnipe, ufing no fauce but fak.
To difplay a crane.
AFTER his legs are unfolded, cut ofF the wings; take them • up, and fauce them with powdered ginger^ vinegary' fait* and muftard.
To lift a fwiri.
SLIT It fairly dowri the middle of the breaft, clean througH the back, from the neck to the rump ; divide it in two pares, neither breaking or tearing the flefli ; then lay the halves in a charger, the flit fides downwards; ti.iow falc upon' it, and fct it again on the table; The fauce nmll'bc chaldron, fcrvcd up
iiifaucers^ APPENDiX,