Carving and Serving | Page 9

the
other side. Shave off a thin slice on the end of the breast toward each
wing-joint, slip the knife under at the top of the breast-bone, and turn
back the wish-bone.
Capons and large fowls may be sliced thinly across the breast in the
same manner as a roast turkey. But if the fowl be small, draw the knife
along the edge of the breast-bone on each side, and lay the meat away
from the bone; the fillets will separate easily. Then divide the meat
across the grain. Separate the collar-bone from the breast. Slip the knife
under the shoulder-blade, turn it over, and separate at the joint. Cut
through the cartilage connecting the ribs; this will separate the breast
from the back. Now remove the fork from the breast, turn the back over,
place the knife midway, and with the fork lift up the tail end, separating
the back from the body. Place the fork in the middle of the backbone,
cut close to the backbone from one end to the other on each side,
freeing the side-bones.
The wing and breast of a boiled fowl are the favorite portions. It is
important that the fowl be cooked just right. If underdone, the joints
will not separate readily; and if overdone they will fall apart so quickly
that carving is impossible. Unless the knife be very sharp, and the work
done carefully, the skin of the breast will come off with the leg or wing.
BROILED CHICKEN.
Split the chicken down the back and remove the backbone. If the
chicken be very young and tender--and only such are suitable for
broiling--remove the breast-bone before cooking, or cut the bone
through the middle, lengthwise and crosswise from the inside, without
cutting into the meat. In serving, divide through the breast from the
neck down, and serve half to each person; or if a smaller portion be
desired, divide each half crosswise through the breast, leaving the wing
on one part and the leg on the other.

If the chicken be large, break the joints of the legs, thighs, and wings,
without breaking through the skin; cut the tendons on the thighs from
the inside, cut the membrane on the inside of the collar-bone and
wing-joint, and remove the breast-bone. This may all be done before
cooking, and will not injure the appearance of the outside.
In serving, separate the legs and wings at the joints, then separate the
breast from the lower part, and divide the breast lengthwise and
crosswise.
Carving-scissors are convenient for cutting any kind of broiled game or
poultry.
ROAST TURKEY.
Turkeys should be carefully trussed. The wings and thighs should be
brought close to the body and kept in position by skewers. The ends of
the drumsticks may be drawn into the body or crossed over the tail and
tied firmly.
After cooking, free the ends of the drumsticks from the body and trim
them with a paper ruffle. This will enable the carver to touch them if
necessary without soiling his hands. Place the turkey on the platter with
the head at the left. Unless the platter be very large, provide an extra
dish, also a fork for serving.
Insert the carving-fork across the middle of the breast-bone. Cut
through the skin between the breast and the thigh. Bend the leg over,
and cut off close to the body and through the joint. Cut through the top
of the shoulder down through the wing-joint. Shave off the breast in
thin slices, slanting from the front of the breast-bone down toward the
wing-joint.
If the family be small and the turkey is to be served for a second dinner,
carve only from the side nearest you. Tip the bird over slightly, and
with the point of the knife remove the oyster and the small dark portion
found on the side-bone. Then remove the fork from the breast and
divide the leg and wing. Cut through the skin between the body and

breast, and with a spoon remove a portion of the stuffing. Serve light or
dark meat and stuffing, as preferred. If carved in this way, the turkey
will be left with one half entire, and if placed on a clean platter with the
cut side nearest the carver, and garnished with parsley, will present
nearly as fine an appearance, to all but the carver, as when first served.
When there are many to be served, take off the leg and wing from each
side and slice the whole of the breast before removing the fork; then
divide as required.
It is not often necessary to cut up the whole body of the turkey; but
where every scrap of the meat will be needed, or you wish to exercise
your skill, proceed to carve in this manner.