How to do it: or, Directions for knowing and doing everything needful . h. Place the fork middle of the breast, and remove the wing in the direction of a, b,leparating the joint at a, and lifting up the pinion with the fork, anddrawing the entire wing towards the leg. This drawing will separatethe fleshy part more naturally than cutting. Cut between the leg andthe body at c, to the joint b. By giving the blade a sudden turn, thejoint will break. Repeat the same operation for the other wing and>eg. Next, take off the merry-thought by drawing the knife across?*iie breast and turning the
How to do it: or, Directions for knowing and doing everything needful . h. Place the fork middle of the breast, and remove the wing in the direction of a, b,leparating the joint at a, and lifting up the pinion with the fork, anddrawing the entire wing towards the leg. This drawing will separatethe fleshy part more naturally than cutting. Cut between the leg andthe body at c, to the joint b. By giving the blade a sudden turn, thejoint will break. Repeat the same operation for the other wing and>eg. Next, take off the merry-thought by drawing the knife across?*iie breast and turning the joint back ; and then remove the two neckbones. Divide the breast from the back, by cutting through all theribs, close to the breast. Turn the back up 5 half way between theextreme ends press the point of the knife, and on raising the rumpend the bone will part. Take off the sidesmen, having turned therump from you :—and done. The wings should be made as handsome as possible These, withthe breast, are the most delicate parts of the fowl; the legs are morajuicy. 40. With the neck end toward you, to take off the wing, put the ftrliinto the small end of the pinion, and press it close to the body, dividingthe joint at a, and carrying the knife along as far as b. Take off theleg by an incision from b to c, and separate the drumstick. Part thewing and leg from the other side, and between the line 1 and 2, cutlong slices from each side of the breast. The apron must be removedby cutting from d to e, by c, to get at the stuffing. The merry-thoughtbeing removed, the neck bones and all other parts are to be divided asin a fowl. A Duck may be carved in a similar manner. (19.) carve, without withdrawing the fork, place your fork firmly inthe lower part of the breast, so as to have the turkey at perfect com-ma It is not difficult to complete the entire carving of this fowlwithout extracting the fork till done—the whole back, of course,making one joint. Proceed to remove t
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Keywords: ., bookcentury1800, bookdecade1860, booksubjectrecipes, bookyear1864
