Evening star. [volume] (Washington, D.C.) 1854-1972, 1888-01-07
How 10 Carve q Turkey.
4 FEW RULES TO BE OBSERVED IN ACCOMPLISHING
THE FIAT.

How to Carve q Turkey.
4 FEW RULES TO BE OBSERVED IN ACCOMPLISHING
THE FRAT.
From Good Housekeeping.
Put the fork in firmly as far as It will 20 across
the MIDDLE OF the breast bone, and II the whole
bird Is TO be carved, do not remove 1t until the
breast Is separated from the back. Opinions vary
as to which should be removed FIRST, the wing or
the leg but II Is safe to follow this general rule:
II the wing be so long, or The bird be trussed in
such way that the end OF the wing comes
close TO the thigh, remove the wing first and then
!, WIN not be in the way when removing the sec.
Cut through the flesh on the top Of the shoulder,
work the point OF the knife into the joint and press
II outward, and when the Joint separates cut
through the flesh close TO the body but DO not take
any OF the breast with the wing. Then cut
through the skin between the thigh or second
joint and the body. Bend the leg over with the
knife. and the Joint will be disclosed. Cut through
the flesh from above down toward the tail. and IL
and cut from the tail toward the Joint Make a
clean cut, not Jagged one, and leave generous
portion OF the meat on the side bone. Then re-
move the wing and second joint on the other side
Shave on the breast In thin Slices beginning Just
| above the wing and slant1ng slightly from the
Be careful to take portion Of crisp outside on the
edge OF each slice. The knife must have q
very keen edge to enable you to do this neatly.
cut across the grain instead OF with the grain as
Il the case when the cuts are parallel with the
After the breasti Is carved cut across the crisp
skin near the neck and below the breast in order
70 reach the stunng Insert the point OF the knife
ct the front OF the breast bone, turn back the
wishoone and separate II. Press the point OF the
knife through the cartilage at each side Of the
mont OF the breast bone, separating the collar
bones from the breast. TIP the body slightly slip
the knife under the end OF the shoulder blade dit
lies close to the back BONE and not quite half way
down from the neck), and turn 1t over toward the
wing joint Repeat this process on the opposite
side. Cut across the thin r1ba or through the
cartilage which divides the ribs on each side sep
| aratinG the breast bone from the back. Lay the
breast bone to one side, and now remove the bone
| nom It. Take the stuffing from the back. Turn
the back over, place the knife midway Just below
the bs and With the fork LIT up the tall end sep
arating the back from the upper part OF the body.
Place The fork In the middle OF the back bone and
| cut close to the back bone from one end to the
| other on each side freeing The side bone.
| 1t - not often necessary TO cut up the whole
body OF turkey, and II the meat win be needed II
| can be taken on without disJointing the boueA
After the breast u sliced and the wish-bone 70
tip the bird slightly and with the point OF the
knife remove the oyster lying in the hollow OF the
side bone, and also the small portion Of the DARK
meat found on the lower end OF che side bone
| The pope's nose 10 choice bit relished by many
Then remove the FORK and divide the wings &C the
| joint II the drum-sttcks were not taken Oh
| aS 1rse separate them from the second Joint
Cut on the meat from the second joint Of
| the wing and also from the thigh, a. these when
large, are more than one person requires and IL Is
lnconvenient 70 have 20 large bones on ones plate
Il no preference % expressed, help equally 70 both
light ana DARK meat and stufhng.