HOW TO EAT SMALL BIRDS
Poussin, quail, partridge or pigeon – wrestling with a small bird can see it flying off your plate and into someone else’s. Here’s how to tackle it with grace.
1 Stick your fork into the breast meat to hold the bird steady.
2 Cut away each leg quarter where the leg meets the body.
3 For easy eating, the legs can each be cut in two to separate the drumsticks from the thighs.
4 Working from the breastbone downwards, carve off slices of breast. Once you have most of the meat off with your knife and fork, it’s not unacceptable to pick up the carcass with your fingers to get at every last morsel.