And the man who wields the carver at a Thanksgiv-
ing feast must needs know something above the ordi-
nary about the task confronting him. The other diners
observe him closely. No matter how brisk the conver-
sation may be, every pair of eyes at the table watches
the disintegration of the turkey narrowly. A blunder
causes a terrible lull in the table pleasantries, which
stabs straight to the heart of the carver. If he hacks
the bird into small bits in a vain efforts to find a joint,
he knows that every diner has summed him up as a
clumsy boor. If, on the other hand, he meets the
responsibility neatly and with precision, he has earned
the admiration of all hands, for artistic carvers are rare
articles, and everybody recognizes the genuine one at
sight.
To accomplish the removal of left wing, place the
fork in the breast of the turkey, having one prong on
each side of the breast bone. Grasp the handle of the
fork in the left hand, and, laying the flat of the knife
parallel with and close to the neck, just above where
the left wing joins the body, cut downward, catching
the joint. A slight pressure severs the cartilage and a
single sweep of the knife removes the wing.
In the task of removing the left leg, put the point of
the knife into the flesh which holds the second joint to
the carcass, and cut downward to where the second
joint's bone joins with the carcass. Place the knife
between the leg and the carcass, making a downward
sweep to where the second joint connects with the body,
and meeting the cut described in the above lines. A
gentle pressure with the point of the knife then causes
Sie leg at the second joint to drop into the dish.
Slicing off the breast is a delicate task. The breast
68 The Complete Cook Book.
may be sliced off in two ways. It can be removed in
slices parallel to the breastbone; it can also be removed
in slices, cutting crossways.
The removal of the oyster bone is another delicate
task. Place the flat of the knife against the vertebrae
connecting the pope's nose with the carciass, and press
the edge in the direction of the neck of the bird. When
the knife reaches the place indicated, turn the blade,
and the leverage causes the oyster bone to fall into the
plate. After removing the oyster bone, turn the plat-
ter and remove from the right side the wing, the leg,
breast and oyster bone in the same manner as on the
left side.
Every carver should understand how to remove the
wishbone, and if he fails to do this in a satisfactory
way the young folks at the table will have a mighty
small opinion of his ability. To properly accomplish
this task, place the flat of the knife against the breast-
bone next the wishbone, and, keeping it pressed against
the carcass, sweep it toward the neck. This removes
the wishbone.
When the wishbone has been removed the work of
the carver is practically over, and if he has performed
his work skillfully he can legitimately feel that he is
the hero of the day,
ROAST TURKEY✪ Roast Turkey.
Select a young gobbler weighing from eight to twelve
pounds. If the breastbone is soft and pliable, the
turkey is young; if stiff, it is old. Singe, draw, re-
move the oil bag and wash it quickly in cold water;
neatly dry it, and then rub it inside with a tablespoon-
f ul of salt ; fill the crop and body with a dressing made
as follows : Soak bread about two days old in milk un-
til soft; press out all the moisture possible, and add to
it an equal amount of quickly cooked hoecake or com
bread ; nlace a saucepan with oTie-quarter cup of finely
chooped onion over the fire with one tableepoonful of
butter; stir and cook five minutes without browning;
add the bread, one slice of breakfast bacon chopped
fine, and cook five minutes longer; continue to stir all
The Complete Cook Book. 69
Page 30 · 2 recipe records on this page
Presented as published in 1900. 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
And the man who wields the carver at a Thanksgiving feast must needs know something above the ordinary about the task confronting him. The other diners observe him closely. No matter how brisk the conversation may be, every pair of eyes at the table watches the disintegration of the turkey narrowly. A blunder causes a terrible lull in the table pleasantries, which stabs straight to the heart of the carver. If he hacks the bird into small bits in a vain effort to find a joint, he knows that every diner has summed him up as a clumsy boor. If, on the other hand, he meets the responsibility neatly and with precision, he has earned the admiration of all hands, for artistic carvers are rare articles, and everybody recognizes the genuine one at sight.
To accomplish the removal of left wing, place the fork in the breast of the turkey, having one prong on each side of the breast bone. Grasp the handle of the fork in the left hand, and, laying the flat of the knife parallel with and close to the neck, just above where the left wing joins the body, cut downward, catching the joint. A slight pressure severs the cartilage and a single sweep of the knife removes the wing.
In the task of removing the left leg, put the point of the knife into the flesh which holds the second joint to the carcass, and cut downward to where the second joint's bone joins with the carcass. Place the knife between the leg and the carcass, making a downward sweep to where the second joint connects with the body, and meeting the cut described in the above lines. A gentle pressure with the point of the knife then causes the leg at the second joint to drop into the dish.
Slicing off the breast is a delicate task. The breast
68 The Complete Cook Book.
may be sliced off in two ways. It can be removed in slices parallel to the breastbone; it can also be removed in slices, cutting crossways.
The removal of the oyster bone is another delicate task. Place the flat of the knife against the vertebrae connecting the parson's nose with the carciass, and press the edge in the direction of the neck of the bird. When the knife reaches the place indicated, turn the blade, and the leverage causes the oyster bone to fall into the plate. After removing the oyster bone, turn the platter and remove from the right side the wing, the leg, breast and oyster bone in the same manner as on the left side.
Every carver should understand how to remove the wishbone, and if he fails to do this in a satisfactory way the young folks at the table will have a mighty small opinion of his ability. To properly accomplish this task, place the flat of the knife against the breastbone next the wishbone, and, keeping it pressed against the carcass, sweep it toward the neck. This removes the wishbone.
When the wishbone has been removed the work of the carver is practically over, and if he has performed his work skillfully he can legitimately feel that he is the hero of the day,
ROAST TURKEY.
Select a young gobbler weighing from eight to twelve pounds. If the breastbone is soft and pliable, the turkey is young; if stiff, it is old. Singe, draw, remove the oil bag and wash it quickly in cold water; neatly dry it, and then rub it inside with a tablespoonf ul of salt ; fill the crop and body with a dressing made as follows : Soak bread about two days old in milk until soft; press out all the moisture possible, and add to it an equal amount of quickly cooked hoecake or com bread ; nlace a saucepan with oTie-quarter cup of finely chooped onion over the fire with one tableepoonful of butter; stir and cook five minutes without browning; add the bread, one slice of breakfast bacon chopped fine, and cook five minutes longer; continue to stir all
The Complete Cook Book. 69
Records on this page
Roast TurkeyRoast Turkey