79. Poultry of any kind should always be served on a platter or in a
dish that has been heated in the oven or by running hot water over it.
After placing the cooked bird on the platter or the dish from which it
is to be served, it should be taken to the dining room and placed before
the person who is to serve. If it is roasted, it will require carving.
If not, the pieces may be served as they are desired by the individuals
at the table. Poultry having both dark and white meat is usually served
according to the taste of each individual at the table. If no preference
is stated, however, a small portion of each kind of meat is
generally served.
80. The carving of broiled or roast chicken, turkey, duck, or goose may
be done in the kitchen, but having the whole bird brought to the table
and carved there adds considerably to a meal. Carving is usually done by
the head of the family, but in a family in which there are boys each one
should be taught to carve properly, so that he may do the carving in the
absence of another person.
[Illustration: FIG. 46]
[Illustration: FIG. 47]
[Illustration: FIG. 48]
[Illustration: FIG. 49]
For carving, the bird should be placed on the platter so that it rests
on its back; also, a well-sharpened carving knife and a fork should be
placed at the right of the platter and the person who is to serve. To
carve a bird, begin as shown in Fig. 46; that is, thrust the fork firmly
into the side or breast of the fowl and cut through the skin where the
leg joins the body, breaking the thigh joint. Cut through this joint,
severing the second joint and leg in one piece. Then, if desired, cut
the leg apart at the second joint. As the portions are thus cut, they
may be placed on a separate platter that is brought to the table heated.
Next, in the same manner, cut off the other leg and separate it at the
second joint. With the legs cut off, remove each wing at the joint where
it is attached to the body, proceeding as shown in Fig. 47. Then slice
the meat from the breast by cutting down from the ridge of the breast
bone toward the wing, as in Fig. 48. After this meat has been sliced
off, there still remains some meat around the thigh and on the back.
This should be sliced off or removed with the point of the knife, as in
Fig. 49, so that the entire skeleton will be clean, as in Fig. 50. If
the entire bird is not to be served, as much as is necessary may be cut
and the remainder left on the bones. With each serving of meat a
spoonful of dressing should be taken from the inside of the bird,
provided it is stuffed, and, together with some gravy, served on
the plate.
[Illustration: FIG. 50]
* * * * *