Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1888-01-26
HOW TO CARVE A TURKEY.
4 Few Rales 20 b. Observed ia Accomplish
Ing ths Feat
G0OC HOOSGAe5DIHS

Good Housekeeping.
Put the FORK Brmly rs far SIS II will go
scross the middle CT the breast Done, ard
il the whole biri is 10 he carved, do nc.
remove II Until the breast is separated
from the bSck. Opinions vary IS 70
which should be removed first, the wing
or the leg, but 1t is safe 20 follow this
general rule: IL tbs wing be so long, or
the bird be truSsed in such Wsy that the
end Of the wing comes close to the thigh,
remove the wig first snd teen it will NOT
be il the way when removing the second
Joint.
&xt through the flesh on the top Of the
shoulder, work the point Of the knife iDto
the Joint aud press 1t outward, and when
the pint separates cut through the fssh
close TO the body, bat do lot take any of
the breast with the wing. Then cut
through the skin between the thigh or
second j)inT &nd the body. Bend the leg
over " N the kDile and the joint will be
disclosed. Cut through the flesh from
above down toward the tsil, and if the
Joint does not separate easily turn the
knife AMI cut from the tGil toward the
Joint Make Z clean cut, not q Jagged
one, and leave generous portion OF meat
and the secoud Joint on the other side.
Shave Of the bresst in thin slices, begin
ming iQsr above the wing and slantlng
slightly from the breast bone Gown to
ward tue wing. Be careful TO take p3r-
ton Of crisp outside on the edge CT each
slice. TIE k1ife must have very keen
edge TO enable you to do this really. By
cutting in this gIa1tipg direcnOa the NEST
is cutacross the grain inste2d OF with tue
grain, as Is the case when the cuts aTe
parallel with the bEeasG bone.
After the breast is carved cut .crCss
the crisp skin near the GCck gao below
the breast IN order 10 reac0 ire str III 'g.
Insert the point Of the knife 81 the front
Of the brza8t bone, tGru osck the wish
bone and sepaE sc il PCass tae point Of
the knife though The cErti!Age a. each
side If tie front OF the
breast bone, sepATa1icg lhe collar
bones from the breast. tip the BODY
slightly, slip the knife under the sEd II
the shoulder blade IL lies close to the
back bone, aud DoI gel laI way down
from The Deck) $ L urn it ever towsrd
the wing igins Y pest this process on
the opposite side. Cat across the thin
rlks, or tbrou1h he cartilage which di-
vi6es The NOS Ul each side, sepaE2ine
the breast bore iEom the back. Lay thS
breast hcEs u Gae side, gDd Do~ teneVe
tbs bone lrcm i. Take the stt IL ]G from
the back Tgin tte back ever, pi9ce Inc
knife midssy jas below the ri0s, am
with the i1Ek llIi up The Il END, sepS,
rating tie back f1om the uppef patt o.
the uody. Plsce the fJEK IL the nidcls
Ct the back bune, aaG cut close 20 the
back b Jne fro-a cEe end TO the o'her CT
eaca side, freeing tne sice bore.
l. is noS often Necessary 20 cut up tne
whole oo5y of : turkey, and Ii the mes
will be needed i can be taken OF wltnou
d!si1iniing the bones. After the ore&si
is sliced and the wis1-bone removed
(Which some child IS always sure tC
wsu0. tip the bird ever eighty sEd WIZ
the point OF the knife remove The oystel
Iyina in the hollcG Ct the side bone, snC
also the smsu portion OF the dSrk lneh
found ou the lower end CT the SIDE oohe
The p0pe's nose is = choice OFT reilshet
by many. Then remove tue io1h ah'
divide the wings az the }lnt. II th'
drum sticks we're not taken CT at nfs
separate then from The second l5lns
Cat of the meat from the second Jolas q
the wing ard also from the thlsn' g
these, when large, sre mere than on<
person n Quires, and ii is irconFeniehE Il
h.va 50 Isyce bones On ones plate.
no pyefaYeacs be expressed, help tqnaiil
to both light sEd dark NEST ano ssuulns