Poultry requires more careful carving than any-
thing else brought to table. As a general rule the
white meat is considered the greater delicacy. A
fowl roasted may be removed from the dish to the
carver's plate; and as fowls are generally served in
couples, this does not disarrange the economy of
the table. The fork should be placed in the center
of the breast, and the knife be carried down along
the side. Then, inserting your knife under the leg,
cut downwards as far as the tail, and separate the
ligature near that point, when, jerking the leg back,
the parts will give way. Next separate the wing
with the edge of the knife, and carry it through to
the other side, when the wing is easily detached.
Separate the other wing and leg in the same way.
The merry-thought or wish-bone is easily removed
by inserting the knife under it and bending it back.
Then remove the neck-bones by putting the fork
through them, and wrenching them carefully away
so as not to break them. The breast must next be
separated by cutting right through the ribs. Then
turn the fowl back upwards pn your plate and cut it
up. By some the side-bones and the liver are con-
sidered dainties, while others prefer the merry-
thought and neck-bones. The prime parts, however,
of a fowl, either roast or boiled, are generally con-
sidered the wings and breast, and where ladies are
at table it is customary to apportion these joints to
them.
i24 HOli^ TO carvjS.
Turkey may be served in the same way as a
chicken, excepting that, as thte breast is the most
delicate part, and affords many good slices, these
should'be Cut lengthways, and, with thin portions of
the stuffing, be handed round first. Where the bird
is large the whole of the breast may be served in
such slices, and these a judicious carver will eke out
with slices from the inner part of the thigh, sending
to ladies, of course, only the former, but to male
guests one of each. It must be borne in mind that
the turkey is a dullard, and though Jt has a breast-
bone, it never had a merry-thought.. Where sausages
or forced-meat balls are placed on the dish they
must be served to every guest.
A Goose. — ^The first slices should be cut down to
the breast-bone, and be helped round as long as they
last. Under the aproij, which must be cut open,
will be found thie stuffing, a part of which should be^
served with each helping. If more be required the
carver riiust next proceed to take off a leg and wing,
by inserting his fork through the small end of the ,
former, pressing it closely to the body, entering his
knife, and jerking the leg smartly back, when the
joint will separate, and it rtiay theri be readily cut
off. The wing is easily taken off. Place the fork
in the small end of the pinion, and pressing it close
to the body, separate the joint with the knife^ and
cut off the wing. The fleshy part of the wing and
the thigh are the most favorite pieces after the
breast. The one should be separated from the
pinioQ and the other from the drumstick. The neck
AtTCti-BONk Ok H. SONE Of BEEF. Zig
and side-bones should also be served previous to the
back or the drumsticks. These latter, with "the
mitre," or lower part of the back, are generally for
"deviling."
A Green Goose should be cut up like a duck, but
only about a couple of slices taken from the breast
before it is served round in separate joints, the
remainder of the breast counting for one. It is cus-
tomary entirely to dissect the bird before helping
any one.
A Duck maybe carved much in the same way as a
goose. The slices from the breast are cut, then the
leg is removed by cutting, and the wing by perform-,
ing a similar operation. Ducklings are carved in
the same way as pigeons.
Page 98
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Poultry requires more careful carving than anything else brought to table. As a general rule the white meat is considered the greater delicacy. A fowl roasted may be removed from the dish to the carver's plate; and as fowls are generally served in couples, this does not disarrange the economy of the table. The fork should be placed in the center of the breast, and the knife be carried down along the side. Then, inserting your knife under the leg, cut downwards as far as the tail, and separate the ligature near that point, when, jerking the leg back, the parts will give way. Next separate the wing with the edge of the knife, and carry it through to the other side, when the wing is easily detached. Separate the other wing and leg in the same way. The merry-thought or wish-bone is easily removed by inserting the knife under it and bending it back. Then remove the neck-bones by putting the fork through them, and wrenching them carefully away so as not to break them. The breast must next be separated by cutting right through the ribs. Then turn the fowl back upwards pn your plate and cut it up. By some the side-bones and the liver are considered dainties, while others prefer the merrythought and neck-bones. The prime parts, however, of a fowl, either roast or boiled, are generally considered the wings and breast, and where ladies are at table it is customary to apportion these joints to them.
224 HOW TO CARVE.
Turkey may be served in the same way as a chicken, excepting that, as the breast is the most delicate part, and affords many good slices, these should be Cut lengthways, and, with thin portions of the stuffing, be handed round first. Where the bird is large the whole of the breast may be served in such slices, and these a judicious carver will eke out with slices from the inner part of the thigh, sending to ladies, of course, only the former, but to male guests one of each. It must be borne in mind that the turkey is a dullard, and though Jt has a breastbone, it never had a merry-thought.. Where sausages or forced-meat balls are placed on the dish they must be served to every guest.
A Goose. — ^The first slices should be cut down to the breast-bone, and be helped round as long as they last. Under the apron, which must be cut open, will be found the stuffing, a part of which should be^ served with each helping. If more be required the carver must next proceed to take off a leg and wing, by inserting his fork through the small end of the , former, pressing it closely to the body, entering his knife, and jerking the leg smartly back, when the joint will separate, and it may then be readily cut off. The wing is easily taken off. Place the fork in the small end of the pinion, and pressing it close to the body, separate the joint with the knife^ and cut off the wing. The fleshy part of the wing and the thigh are the most favorite pieces after the breast. The one should be separated from the pinion and the other from the drumstick. The neck
AITCH-BONE OR H. BONE OF BEEF.
and side-bones should also be served previous to the back or the drumsticks. These latter, with "the mitre," or lower part of the back, are generally for "deviling."
A Green Goose should be cut up like a duck, but only about a couple of slices taken from the breast before it is served round in separate joints, the remainder of the breast counting for one. It is customary entirely to dissect the bird before helping any one.
A Duck maybe carved much in the same way as a goose. The slices from the breast are cut, then the leg is removed by cutting, and the wing by perform-, ing a similar operation. Ducklings are carved in the same way as pigeons.