Turn the legs over and free them from the body. Cut slices down to the
bone the entire length of the breast; then slip the knife under and
remove the slices. Cut off the wing and leg, and separate the backbone
from the body. There are some morsels on the back which are considered
choice by those who like the peculiar flavor of this game. As this is a
dry meat, help generously to the bread sauce which should always
accompany it.
Where this is the principal dish, or where a larger portion is required,
divide it through the breast, as directed for small pigeons.
_Woodcock_, _Snipe_, and other _Small Birds_ are usually served
whole. But if only a portion be desired, divide them through the breast.