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Carving Turkey

A turkey is carved by first taking thin slices from the breast, as at A B on each side, until the whole breast is removed. Then take off the legs, dividing the thigh from the drum-stick, and if a disjointer is at hand, use it to separate the joint. Take off the wings and separate them at the joints. Serve with dressing from C, and gravy. It is not usual to separate the bones of the rack of a turkey. A boiled turkey is carved in the same manner as a roasted one, but the trussing being different-the legs are drawn in to the body-it is somewhat more difficult.

Chickens. Barn-yard fowls are carved as is a turkey, so far as removing the joints is concerned. Then remove the merry-thought-wish-bone-by inserting the knife and passing it under the bones; raise it, and the separation is easily effected. The breast is served generally in slices, with other parts. To divide the fowl, cut through the ribs down to the vent, turn the back uppermost, put the knife in about the center, between the neck and rump, raise the lower part firmly, but not with haste, and the separation is made. Then turn the neck or rump from you, take off the side-bones, and the carving is complete. If the fowl is a capon, the breast is sliced as in a turkey. Young fowls are generally served without slicing the breast. ٥٥٥٥