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PHEASANT.

Place your fork firmly in the centre of the breast of this large game bird and cut deep slices to the bone at figs. 1 and 2; then take off the leg in the line from 3 and 4, and the wing 3 and 5, severing both sides the same.  In taking off the wings, be careful not to cut too near the neck; if you do you will hit upon the neck-bone, from which the wing must be separated.  Pass the knife through the line 6, and under the merry-thought towards the neck, which will detach it.  Cut the other parts as in a fowl.  The breast, wings and merry-thought of a pheasant are the most highly prized, although the legs are considered very finely flavored.  Pheasants are frequently roasted with the head left on; in that case, when dressing them, bring the head round under the wing, and fix it on the point of a skewer.

PIGEONS.

A very good way of carving these birds is to insert the knife at fig. 1, and cut both ways to 2 and 3, when each portion may be divided into two pieces, then served.  Pigeons, if not too large, may be cut in halves, either across or down the middle, cutting them into two equal parts; if young and small they may be served entirely whole.

Tame pigeons should be cooked as soon as possible after they are killed, as they very quickly lose their flavor.  Wild pigeons, on the contrary, should hang a day or two in a cool place before they are dressed.  Oranges cut into halves are used as a garnish for dishes of small birds, such as pigeons, quail, woodcock, squabs, snipe, etc.  These small birds are either served whole or split down the back, making two servings.

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MACKEREL.

The mackerel is one of the most beautiful of fish, being known by its silvery whiteness.  It sometimes attains to the length of twenty inches, but usually, when fully grown, is about fourteen or sixteen inches long, and about two pounds in weight.  To carve a baked mackerel, first remove the head and tail by cutting downward at 1 and 2; then split them down the back, so as to serve each person a part of each side piece.  The roe should be divided in small pieces and served with each piece of fish.  Other whole fish may be carved in the same manner.  The fish is laid upon a little sauce or folded napkin, on a hot dish, and garnished with parsley.

BOILED SALMON.

This fish is seldom sent to the table whole, being too large for any ordinary sized family; the middle cut is considered the choicest to boil.  To carve it, first run the knife down and along the upper side of the fish from 1 to 2, then again on the lower side from 3 to 4.  Serve the thick part, cutting it lengthwise in slices in the direction of the line from 1 to 2, and the thin part breadthwise, or in the direction from 5 to 6.  A slice of the thick with one of the thin, where lies the fat, should be served to each guest.  Care should be taken when carving not to break the flakes of the fish, as that impairs its appearance.  The flesh of the salmon is rich and delicious in flavor.  Salmon is in season from the first of February to the end of August.