New Britain herald., 1928-11-30
NEW BRITAIN DAILY HERALD FRIDAY. NOVEMBER 90 1928
Hello, Turk;
| Here S How
Sister Mary Gives. Some
Carving Points.
BY sister Mary

BY 81atef Mary
When the turkey appears ~ the
browning glory to the Thanksgiving
dinner the man Of the houss must
taxa the center OF tho stage. The
wise host will make . trip to the
kitchen before the bird Ii trusssd
and inform himself Of its, general
anatomy. The average American
man does not carve . turkey many
times during the year and II he un-
dsrstands the position Of its jotnta
and the direction in which the
muscular fibers run, half the battle
10 won. So the more information he
can gather before the festive occa-
sion the easier will be ceremony.
Have Large Platter
There are several little things the
cook can do to assist the carver.
First relieve the host Of part Of his
duties for the day by letting some
member Of the party who sits next
to him serve tho vegetables. He will.
Of course, serve the dressing and II
q maid 10 not In attendance may
serve the gravy over the dressing.
In the second place be sure the
platter ON which the turkey IL placed
10 large enough. Unless the carver
il an expert small platter placed
at his left on which he may put the
legs and wings ~ he removes them
will make the carving much easier.
And in the last place put the
platter directly in front Of the carv.
er with the side OF the turkey to-
ward him. the drumsticks to the
right and the neck to the left. Place
the carving fork at the left outside
and above the hosts personal silver
and the steel and carving knife at
relatively the same place at the
right.
With the stage all set the host
can attack the deliciously glazed
golden brown bird.
insert the carving fork firmly In
the center Of the breast hone at its
highest point. First cut off the Sec
ond Joint and drumstick in one piece
making = circular cut around the
joint close to the body. With the
blade of the knife force the leg back
and cut the ligaments holding the
thigh bone to the body. With an
other fork remove the piece to the
smaller platter. Provided. or IT, the
turkey platter is large enough let 1t
stay by the side OF the turkey. Re-
move the wing on the same side in
the same way, making circular cut
around the joint close to the body.
Without removing the fork cut
thin slices lengthwise from the
breast, beginning close to the place
where the wing was removed.
Work up to the ridge of the breast.
keeping the slices thin and parallel
to the breast bone.
Cut Parallel to Bone
For the first time the carving
fork is removed. Separate the sec
ond Joint and drumstick. cutting the
flesh to the joint, pressing the joint
apart with the blade OF the knife
and cutting through the ligaments
Cut the meat from the second joint
and drumstick in neat pieces. cut
ting parallel to the bone.
Make q wide incision in the apron
for serving the stuffing. ..
Unless you are sure that the whole
turkey will be needed for the first
serving carve only one side at first
and serve it before carving the sec
ond side.
Serve 4 piece Of white meat and
one of dark meat with some of the
stuffing on each plate.
A roast chicken is carved In the
same way as the turkey with the ex-
ception OF the legs. These are not
SO large and are usually served the
whole second joint or drumstick for
= portion.
The carving knife must be very
sharp for the breast Of turkey is
quite dry and almost crumbly in
texture and neat thin slices cannot
be made unless the knife cuts with
out pressure.