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Turkey, Carving Of

The breast of a turkey is so large, that slices taken neatly from it and from the wings generally suffice for all the company. They should be taken from each side alternately, beginning close to the wings, and a little forcemeat and a small portion of liver should be served to each guest. When it is necessary for the legs to be used, they should be separated from the body with a sharp knife cut into slices, but it should be remembered that they, with the gizzard, will make an excellent devil.