[WRITTEN FOR THE _AMERICAN_ FRUGAL HOUSEWIFE.]
TO CARVE A TURKEY.--Fix the fork firmly on one side of the thin bone
that rises in the centre of the breast; the fork should be placed
_parallel_ with the bone, and as close to it as possible. Cut the
meat from the breast lengthwise, in slices of about half an inch in
thickness. Then turn the turkey upon the side nearest you, and cut off
the leg and the wing; when the knife is passed between the limbs and
the body, and pressed outward, the joint will be easily perceived.
Then turn the turkey on the other side, and cut off the other leg and
wing. Separate the drum-sticks from the leg-bones, and the pinions
from the wings; it is hardly possible to mistake the joint. Cut the
stuffing in thin slices, lengthwise. Take off the neck-bones, which
are two triangular bones on each side of the breast; this is done
by passing the knife from the back under the blade-part of each
neck-bone, until it reaches the end; by raising the knife, the other
branch will easily crack off. Separate the carcass from the back by
passing the knife lengthwise from the neck downward. Turn the back
upwards, and lay the edge of the knife across the back-bone, about
midway between the legs and wings; at the same moment, place the fork
within the lower part of the turkey, and lift it up; this will make
the back-bone crack at the knife. The croup, or lower part of the
back, being cut off, put it on the plate, with the rump from you, and
split off the side-bones by forcing the knife through from the rump to
the other end.
The choicest parts of a turkey are the side-bones, the breast, and
the thigh-bones. The breast and wings are called light meat;
the thigh-bones and side-bones dark meat. When a person declines
expressing a preference, it is polite to help to both kinds.
A SIRLOIN OF BEEF.--Place the curving bone downward upon the dish. Cut
the outside lengthwise, separating _each slice_ from the chine-bone,
with the point of the knife. Some people cut through at the chine,
slip the knife under, and cut the meat out in one mass, which they
afterward cut in slices; but this is not the best, or the most proper
way. The tender loin is on the inside; it is to be cut crosswise.
A HAM.--Begin in the middle of a ham; cut across the bone, and take
thin slices from either side.
A GOOSE.--A goose is carved nearly as a turkey, only the breast should
be cut in slices narrow and nearly square, instead of broad, like
that of turkey; and before passing the knife to separate the legs and
wings, the fork is to be placed in the small end of the leg-bone or
pinion, and the part pressed close to the body, when the separation
will be easy. Take off the merrythought, the neck-bones, and separate
the leg-bones from the legs, and the pinions from the wings. The best
parts are the breast, the thigh-bones, and the fleshy parts of the
wings.
A PIG.--If the pig be whole, cut off the head, and split it in halves
along the back-bone. Separate the shoulders and legs by passing the
knife under them in a circular direction. The best parts are the
triangular piece of the neck, the ribs, legs and shoulders.
A FILLET OF VEAL.--This is the thick part of the leg, and is to be cut
smooth, round and close to the bone. Some prefer the outside piece. A
little fat cut from the skirt is to be served to each plate.
MUTTON.--A saddle of mutton is the two loins together, and the
back-bone running down the middle to the tail. Slices are to be cut
out parallel to the back-bone on either side.
In a leg of mutton, the knife is to be entered in the thick fleshy
part, as near the shank as will give a good slice. Cut towards the
large end, and always to the bone.