[Illustration]
The old way of carving a hare, still insisted on at many economical
tables, is somewhat elaborate. You must first insert the knife in the
point of the shoulder marked 1, and divide it down along the line to
the rump, 2; and doing the same at the opposite side, the hare falls
into three pieces. Pass the knife under the shoulder, 2--1, and remove
it; then the leg, which is really good, in a similar manner. The
animal must be beheaded, for it is necessary to divide the head, which
must be done by turning the mouth towards you, holding it steadily
down with the fork, inserting the knife through the bone between the
ears, and forcing it through, entirely dividing it. Half the head is
given to any one that requires it, the crisp ears being first cut off,
a delicacy some prefer. The back, which is the most tender part, must
now be divided through the spine into several pieces; it is only after
the back is distributed that it is necessary to have recourse to the
shoulders and legs. If the hare be old, it is useless to attempt to
carve it entirely at table, the joints become so stubborn with age;
and it is then usual to cut long slices on each side of the back-bone.
A great deal of the blood usually settles in the shoulders and back of
the neck, giving the flesh a richness which epicures like; and these
parts, called the sportsman's pieces, are sometimes demanded. The
seasoning or stuffing of a hare lies inside, and must be drawn out
with a spoon.