tidbit

— The best mode of cutting up this Poultry is by raising, one after another, the four members, beginning by a thigh and wing on the same side, the tidbits and the white-meats; then break off the rump, and cut the body horizontally. Divide each thigh into two, and wing into three pieces; the body and the rump making six distinct ones; the white meats remaining entire. Place each piece on the dish in such a manner that all may be seen. All this should be done as quickly and cleverly as possible, in order to prevent the pieces getting cold. The tidbit is a veiny piece under the thigh, at the beginning of wing.

— Only a tidbit to a ravenous mouth. (Said when the little tidbit Denmark flies down the huge gullet of Prussia; or when Saghalin falls into Russia's maw.)

— Maya: Maybe we should leave a juicy tidbit for someone to read!

— This little book is very entertaining—quite a literary tidbit.