Practical gastronomy and culinary dictionary

525. To Caive a Turkey. — A turkey is usually large enough for a small company, so that the breast and wings generally suffice. The slices should be cut from each side of the breast alternately, beginning close to the wing. A little stuffing or a small piece of liver ought to be served to each guest. The manner of cut- tins: the slices is shown in the illustration. When it is 2: necessary for the legs to be carved, they should severed from the body and then cut into slices. be REMOVES AND ROASTS, WITH HINTS ON CARVING. 575 526. To Carve a Calf's Head. — Begin by cutting long slices from end to end of the cheek; with each of these slices cut a thin slice of the end of the head or neck, and serve with a little sauce, gravy, or broth. Showing Manner of Carving (if served whole). The portion round th6 eyes sliould not be served. The palate is usually kept for a separate dish, but if the whole is required at one serving, a small slice thereof should be offered to each guest. The throat sweetbread is probably the most favourite part of the head; this will be found at the fleshy part of the neck. It is usual to cut a small slice thereof for those who have a preference for it. When the jaw-bones are removed, you will meet with a delicately flavoured lean which will be very acceptable to those who do not care for the gelatinous parts. 527. Duck (Canard). — A young duck or duckhng is carved very much the same as a fowl. First cut off the wing portions. The first slices of the breast should be cut close to the wing, proceeding upwards to the centre of the breast (breast-bone). The legs are next removed and cut in two at the joints. If stuffed, an opening should be made at the end portion of the duck, 576 RECHEKCHE COOKERY and tlie stuffing scooped out with a spoon, allowing a small portion to each guest. A laro-e duck is carved in the same way as a goose. Showing Manner of Carving. 528. Goose (Oie). — Stick the fork into the centre of the breast, hold firmly, and commence to carve slices from the neck down the breast, as sho^vn in the illus- tration. Remove the wings and leg bones, and com- mence carving the remainder of the goose, leaving nothing but the carcase. 529. Partridges, Woodcocks, &c. — Put the fork into the breast, cut a slice from the outside of the breast, then cut close along the breast -bone, severing the wings and legs from the carcase. The favourite parts of a partridge are the wings, breast, and the so-called merrythought. REMOVES AND ROASTS, WITH HINTS ON CARVING. 577 MANNER OF JOINTING. Woodcock. Snipe. 530. Chicken, Capon, or Poularde. — Stick the carving-fork into the leg, hold firmly clown on the dish, lift it up and loosen with the knife, cutting through the joint at the back. Divide it in two at the second joint. Then cut off the wings, and lastly the breast, each being cut in half crosswise. Some people prefer to lay the bird on its side and then proceed to carve in the same manner as above described. 578 RECHEECHE COOKERY. r^W?i^^ /, CHAPTER X. DEESSED VEGETABLES AKD SALADS, Suitable as Second Course, Savoury Dishes, etc.. (See also pages 284-288.)