THE HOME AND THE HOUSEHOLD. 



983 



accident or mistake, she must not get excited or try to explain, but quietly repair or remove 

 traces of damage.&quot; 



How to Carve a Turkey. Among the many methods of carving a turkey, the 

 following from a recent writer is perhaps as good as any that could be given in this connec 

 tion. For a large company, a skillful carver places his fork in the bird, and does not remove 

 it until the whole is divided, and in carving but one side all cutting should be done before 

 taking out the fork. The turkey, having all strings and skewers used in trussing removed, 

 is placed on the table with its head (or neck) at the carver s left hand. A skilled carver will 

 not rise from his seat, but most persons find it more convenient to stand while carving. First 



insert the fork firmly, as indicated in the cut; then 

 remove the whole leg and thigh by a cut shown at 

 a ; next remove the wing by a cut, as at b, letting 

 these parts lie on the platter. Then cut down 

 wards as many slices from the breast the white 

 meat as there are persons to be served (as 

 shown by the lines at c) ; then make an opening 

 into the cavity of the bird at a place now hidden 

 by the leg, for dipping out the dressing. Next 

 separate the leg (drumstick) from the thigh, or 

 second joint; the platter should be large enough 

 to allow this to be done upon it, but if there is 

 not room, a plate must be used. To hit the joint, notice the movements in an uncooked 

 turkey; the separation is easily made with the right cut. The thigh, or second joint, should 

 yield at least three portions; one with the bone, and two without, and a piece of this, with a 

 slice from the breast served, unless some one is known to prefer a part of the drumstick 

 as many do the thigh and drumstick will usually make three portions of dark meat, each; 

 some prefer all white meat, and their liking, if not known, should be asked. Always lay the 

 pieces outer, or skin side up, and add a small spoonful of dressing. Unless the preferences 

 are known, it is proper to ask if dressing will be taken. There is a choice bit just below 

 where the thigh is removed, known to many as the tenderloin, which is easily removed. The 

 side-bone is removed by placing the knife in close to the rump and pressing it towards the 

 head, when a thin plate of bone will come away with some choice pickings upon it. The 

 wish-bon e may be removed by cutting down from above, as shown at d, d. There is a side- 

 bone to which the wing is attached, the removal of which is not difficult, but it cannot well 

 be described. The wing gives one good cut, that nearest the body, and this may be 

 served as white meat. If one side of the turkey is not enough for the company, the other is 

 to be proceeded with in the same manner. The best way to learn to carve is to carefully 

 watch an expert, and note his operations. A close examination of the turkey before it is 

 cooked will help in giving a knowledge of the position of the joints. 



CARVING A TURKEY. 



