RABBIT.—A rabbit is to be carved as a hare in the latter way; but it being smaller, the body may be divided into fewer parts, and the head, the ears having been taken off, may be given, to any one who likes it. GOOSE.—A goose, fowl, turkey, pheasant, and partridge, are to be cut up nearly alike. First cut off the apron of the goose, and pour into the body a glass of port wine, and the gravy, well mixed with a large teaspoonful of ready made mustard; then turn the neck towards you, and cut the whole breast into long slices quite down to the bone, and take them off; turn the goose upon one side, and proceed to take off the leg, by putting the fork through the small end of the bone, and pressing it close to the body, which will raise the leg from the body and shew the direction in which the knife may be passed, in order to separate it; this may then be done by turning it back, but if it be an old bird, it will require some strength. To take off the wing, pass the fork into the small end of the pinion, and press it close to the body, then enter the knife at the point of the wing, and divide the joint (which requires some practice to hit cleverly) and separate it from the side. Next take off the merry-thought, at the neck end, across the body, and where it joins the body, on each side, you will find the joint of the neck bones, then put in the knife, and pass it the longest part of the bone, when you will lift it up and break it off from the breast bone, to which it is attached. All parts being thus separated from the carcase, divide the breast from the back by cutting through the tender ribs on each side from one end to the other. Then lay the back upwards, fix your fork under the rump, and pressing the edge of your knife hard across the back, lift up the rump, and the body will divide into two parts. The rump part may then be divided into three, cutting it lengthwise through the bones on each side of the back, and taking off the side-bones. It is not always necessary to cut up the whole goose, at once, but as you proceed, the breast may be distributed, the fleshy parts of the wings, when disjointed from the pinions, and the thigh parts of the legs, (the drum sticks being taken off), may next be given, remembering to draw out the sage and onions, gravy, &c. from the inside, and give a spoonful on each plate. The neck-bone and merry-thought are approved by some, and others approve different parts of the carcase, which are very savoury. A GREEN GOOSE must be cut up the same way; and the best parts are the breast, and the gristle at the lower end of it.