. The standard domestic science cook book. Roast leg and wing of a turkey are cut off on one side the same. Roast Goose. as other fowls, then the breast is sliced off as shown in the the other side is carved. If the turkey is large, the legsmay be cut up in nice slices after taking them off, which with asmall one is hardly practicable. A goose, of course, is carved similarly to the turkey.

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Keywords: ., bookcentury1900, bookdecade1900, bookpublisherchi, booksubjectcbk