. Breakfast, dinner and supper. How to cook and how to serve them ... frame of the cartilages are in the cavity between the neck and thebreast-bone. Through this cavity, thrust your knife out-wardly under one of these bones; make a fulcrum of thefront part of breast-bone, and a lever of the knife, its edgeresting on the fulcrum. You can then easily pry up thetroublesome bone and turn it off to the side. This move-ment takes the bone at the best mechanical advantage. Itmust come, and come at once, if this movement be made. Now attend to the other end of the bird. Shave off allsuperfl
. Breakfast, dinner and supper. How to cook and how to serve them ... frame of the cartilages are in the cavity between the neck and thebreast-bone. Through this cavity, thrust your knife out-wardly under one of these bones; make a fulcrum of thefront part of breast-bone, and a lever of the knife, its edgeresting on the fulcrum. You can then easily pry up thetroublesome bone and turn it off to the side. This move-ment takes the bone at the best mechanical advantage. Itmust come, and come at once, if this movement be made. Now attend to the other end of the bird. Shave off allsuperfluous meat from the carcase. Turn the carcase on itsside, the back toward you. Insert your knife beside the oil-bag and thrust it forward parallel to the spine. It will cutits way very easily. A slight outward movement of theknife will then throw off these side bones, which are choicepieces, yielding the juiciest of the dark meat. The ribsmay now be cut through with ease from front to rear, aboutmidway from breast to back. The breast-bone is incapable- CAR VING. 310. of further division, but the back easily divides into six it back up and hold with the fork ; separate the oil-bag, about an inch of the spine with it; lift theprojecting spine with the knife back and it willbreak readily, carrying one rib with it. Cut offfrom each side of the remaining spine the ribparts adherent to it; then divide the remainingspine just back of the neck. An entire drum-stick, or second joint, need notbe served to any one person, but had better bedivided among several. A fair-sized turkeydivided on the above method will furnish a goodsupply for twenty people. It will be asked, however, how can one become ^ b> ne f easy Dreak- so expert in hitting these joints ? Frequentlythe carver tries, and tries again, but tries in vain,to strike the right place for his knife. There isone way only to succeed in this art. The anatomyof the turkey or chicken, or any other animal, mustbe carefully st
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Keywords: ., bookauthorharlan, bookcentury1800, bookdecade1890, booksubjectcbk
