FOWL.—Fowls, whether roasted or boiled, are to be cut up alike. The best way is to take the bird on your plate, and sticking your fork into the breast, upright, cut of slices, down the breast on each side, as long as you can; then proceed to take off the legs, by passing the knife between the legs and the body from the upper part of the thigh towards the rump. Next take off the wings by entering your knife at the point of the shoulder, and with your fork lift up the pinion and drawing the wing towards you, by which means it will separate very nicely without cutting. After this, take off the merry-thought, the neck-bones, and all the remaining parts, as described in the goose. The prime parts of a fowl are the wings, breast, and merry-thought: the legs are coarse dry, and of a darker colour, except those of a chick, which are full of gravy and most esteemed. The drum-sticks should be cut off from the legs of the fowl at the joint, when given. TURKEY.—A turkey is to be dissected as a fowl or goose, but it has no merry-thought. The white meats of a Turkey are best. The gizzard is sometimes scored in different directions, and when salted and peppered, it is sent down to be broiled; is divided into several parts, and sent round to the company as a _bonne bouche_. PHEASANT.—This bird is to be carved the same way as a fowl, first cutting off the head. The best parts of the pheasant are the breast, wings, and merry-thought; but the leg has a higher flavour. The head is sometimes preferred, because of the brains. PARTRIDGE.—Partridges are to be carved as fowls.—The prime parts, as of nearly all birds, are the white meats; viz. the wings (the tip of which is reckoned the most delicious morsel,) the breast, and merry-thought. PIGEONS.—Pigeons are generally divided into two parts, to do which there are several ways; the most fashionable of which is, to cut from the top of the leg on each side, quite through and across the body to the breast bone. FISH,—in general, requires but little carving. _A Cod’s head._ The thick fleshy part on the back and shoulders, close to the head, is most esteemed, but many parts of the jowl are very delicious, particularly those about the jaw-bones, which consist of a fine jelly. The tongue, palate, and firm parts about the back-bone on the shoulders are also considered as dainties. Take off a large piece across the shoulders, close to the head, and quite through to the back-bone, this will lay bare the sound, which is under the back-bone, some of which should be taken out with a spoon, and given with every slice. Care must be taken to preserve the beautifully fine flakes of this fish entire. SALMON and all other fish that have a short grain, should be cut with the slices the long way of the fish, and not across. The belly part is the richest and most esteemed of salmon, but the head, and particularly the jowl, afford many rich and delicate bits, which are much prized.