Carving other game birds

Grouse, snipe, woodcock, teal, golden eye, partridges, quail, pigeon, etc., are always served whole, unless cooked as a salmis or stew. To take the meat of any of these delicious little birds, start with the legs towards you and your fork firmly fixed to the left of the breast bone. Begin just above the wing, working your way upwards towards the dividing breast bone. Once one side is clean of breast meat, turn and repeat on the other side. Out or tear off the legs and wings, and eat them in the time honored way—with your fingers.