ing the shoulders and legs, cut the back crosswise infouror five piecMr
but this can only be dbne when the rabbit is verv young, or when it is Doned.
To separate the lees and shoulders, put the knite between the leg and back
and give it a little turn inwards at the point, which you must endeavor
to hit and not to break by force. The shoulderB may be removed by a
CARVING.
655
Babbit.
circular cut around them. The back ia tke
most delicate jjart, and next to that the
thighs. A portion of the stuffing should be
served with each slice. The brain and ears
of the sucking pig and rabbit are slso con-
sidered epicurian tid-bits, which must not
be neglected;- therefore, when every one
is helped, cut off the head, put your knife
between the upper and lower jaw and di-
vide them, which will enable you to lay the
upper flat on your plate ; then put the point of the knife into the center and
cut the heaa in two.
Winged Game and Poultry. — ^The carving of winged game and poultry re-
quires more delicacy of hana and nicetv in hitting the joints than the cutting
of large pieces of meat, and, to be neativ done, re<^uires considerable prac-
tice. The carving kniie should be smaller and lighter and the point and
handle longer than for meats.
Boost Turkey, — Cut long slices from each side of the breast down to the
ribs, beginning at a 6 from the wing to the breast bone. Then Jum the tur-
key .upon the side nearest you,^ and cut off
the leg and wins ; when the knife is passed
between the limbs and the body, and pressed
outward, the joint will be eiwily perceived. v^^ — .nrilT^"'
Then turn the turkey on the other side, and ^otf^ ..>tg^SWif&r.A^^l i
^utofftheles and wing. Separate the drum- ^f!LA*"^r^ . ^iK5t"^«l
sticks from the leg bones, and the pinions ^[fflKM|g^g^
from the wings ; it is hardly possible to mis- '^^^^■^■■m?'
take the joint. Cut the stuffing in thin slices
lengthwise. Take off the neck-bones, which are two triangular bones on
each side of the breast ; this is done by passing the knife from the back un*
der the blade part of each neck-bone, until it reaches the end ; by raising the
knife the other branch will easily crack off. Separate the carcass from the
back by passing the knife lengthwise from the
neck downwara. Turn the back upwards and
lay the edge of the knife across the back-bone
'* JL about midway between the lees and wings ; at
the same moment, place the fork within the
lower part of the turkey, and lift it up ; this
,-^,^ will make the back-bone crack at the knife.
W^ The croup, or lower part of the back being cut
off, put it on the plate with the rump from you.
Boitad Tark«7. ^^^^ gjj^ ^ff ^YiQ side-boncs by forcing the
knife from the rump to the other ena. The choicest parts of turkey are the
Bide bones, the breast and the thigh bones. The breast and wings are called
light meat ; the thigh-bones and side-bones dark meat. WTien a person de-
cunes expressing a preference, it is polite to help to both kinds.
^ Boiled 7\irhey is carved in the same way as the roast, the only difference
being in the trussing ; the legs in boiled being, as here shown, drawn into the
body, and in the roast skewered.
Page 573
Presented as published in 1890. 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
ing the shoulders and legs, cut the back crosswise in four or five pieces, but this can only be done when the rabbit is very young, or when it is Doned. To separate the lees and shoulders, put the knite between the leg and back and give it a little turn inwards at the point, which you must endeavor to hit and not to break by force. The shoulderB may be removed by a
CARVING.
[illustration: Rabbit]
circular cut around them. The back ia tke most delicate part, and next to that the thighs. A portion of the stuffing should be served with each slice. The brain and ears of the sucking pig and rabbit are slso considered epicurian tid-bits, which must not be neglected;- therefore, when every one is helped, cut off the head, put your knife between the upper and lower jaw and divide them, which will enable you to lay the
upper flat on your plate ; then put the point of the knife into the center and
cut the heaa in two.
Winged Game and Poultry. — ^The carving of winged game and poultry requires more delicacy of hana and nicetv in hitting the joints than the cutting of large pieces of meat, and, to be neativ done, requires considerable practice. The carving kniie should be smaller and lighter and the point and handle longer than for meats.
Roast Turkey. — Cut long slices from each side of the breast down to the ribs, beginning at a from the wing to the breast bone. Then turn the turkey upon the side nearest you,^ and cut off the leg and wins ; when the knife is passed between the limbs and the body, and pressed
outward, the joint will be easily perceived.'
Then turn the turkey on the other side, And cut off the legs and wing. SSeparate the drumsticks from the leg bones, and the pinions from the wings ; it is hardly possible to mis- '^^^^■^■■m?' take the joint. Cut the stuffing in thin slices lengthwise. Take off the neck-bones, which are two triangular bones on each side of the breast ; this is done by passing the knife from the back un* der the blade part of each neck-bone, until it reaches the end ; by raising the knife the other branch will easily crack off. Separate the carcass from the
back by passing the knife lengthwise from the neck downward. Turn the back upwards and lay the edge of the knife across the back-bone '* JL about midway between the lees and wings ; at the same moment, place the fork within the lower part of the turkey, and lift it up ; this ,-^,^ will make the back-bone crack at the knife. The croup, or lower part of the back being cut off, put it on the plate with the rump from you. Boiled Turkey. — Cut off the side-bones by forcing the
knife from the rump to the other ena. The choicest parts of turkey are the Bide bones, the breast and the thigh bones. The breast and wings are called light meat ; the thigh-bones and side-bones dark meat. WTien a person decunes expressing a preference, it is polite to help to both kinds.
^ Boiled 7\irhey is carved in the same way as the roast, the only difference being in the trussing ; the legs in boiled being, as here shown, drawn into the body, and in the roast skewered.