The Atlanta constitution. [volume] (Atlanta, Ga.) 1885-19??, 1888-01-17
HOW TO CARVE A TURKEY.
A Few Rules to be Observed in Accomplish
ing the Feat,

ing the Feat.
From Coo Housekeeping.
Put the fork in firmly as far as il will go
across the middle of the breast bone, and if the
whole bird is to be carved do not remove it
until the breast is separated from the back
Opinions vary as to which should be removed
first the wing or the leg, but it is safe to fol-
low the general rule; if 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 it will not be in the
way when removing the second Joint.
Cut through the flesh on the top OF the
shoulder work the point of the knife into the
joint and press it 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 if the Joint
does not separate easily turn the knife and
cut from the tail toward the joint Make n
clean cut not Jagged one, and leave a gen.
erous portion of the meat on the side bone.
Then remove the wing and second joint on
the other side.
Shave off the breast in thin slices, begin
ming just above the wing, and slanting slight
ly from the front of the breast bone down
toward the wing. Be careful to take por-
ton of crisp outside on the edge of each slice.
The knife must have very keen edge to en-
able you to do this neatly. BY cutting it in
this sauting direction. the meat is cut across
the grain instead of with the grain, as in the
case when the cuts are parallel with the breast
bone.
After the breast is carved out across the crisp
skin near the neck aud below the breast. in
order to reach the stuffng, Insert the point of
the knife at the front of the breast bone, turn
back the wish bone, and separate it. Press the
point Of the knife through the cartilage at each
side of the front 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 Gt lies close to the back bone,
not quite half way down from the neckl and
turn it over toward the wing joint. Repeat
this process on the opposite side. Cut across
the thin ribs, or through the cartilage which
divides the ribs on each side, separating the
breast bone from the back. Lay the breast
bone TO one side and now remote the bone from
it. Take the stu1ing from the back. Turn
the back over, place the knife midway Just be-
low the ribs and with the fork lift up the tail
end, separating the back from the upper part
of the body. Place the fork in the middle Of
the lack bone and cut close TO the back bone
from one end to the other on each side, freeing
the side bone
II is not often necessary to cut up the whole
body of the turkey, and even if the meat
Will be needed, it can be taken off without dis
jointng the bones. After the breast is sliced
and the wish-bCne removed (Which some
child is always sure TO want, tip the bird over
slightly, and with the point Of the knife re-
move the oysters lying in the hollow Of the side
bone, and also the small portions OF the
side bone The pope's nose is choice
bit relished by many. Then remove the fork
and divide the wings OF the Joints II the
drumstic1s We're not taken off at first, separate
them at the second Joint. Cut of the meat
from the second joint OF the wing and also
from the thigh. as these, when largo, are more
than one person requires, and it is inconve-
nient 10 have 50 large bones on ones plate. II
no preference be expressed, help equally TO
light ana dark meat and stufhng.