The Whitehouse Cookbook (1887) | Page 6

head or neck at the
carver's right hand. An expert carver places the fork in the turkey, and
does not remove it until the whole is divided. First insert the fork firmly
in the lower part of the breast, just forward of fig. 2, then sever the legs
and wings on both sides, if the whole is to be carved, cutting neatly
through the joint next to the body, letting these parts lie on the platter.
Next, cut downward from the breast from 2 to 3, as many even slices of
the white meat as may be desired, placing the pieces neatly on one side
of the platter. Now unjoint the legs and wings at the middle joint,
which can be done very skillfully by a little practice. Make an opening
into the cavity of the turkey for dipping out the inside dressing, by
cutting a piece from the rear part 1, 1, called the apron. Consult the
tastes of the guests as to which part is preferred; if no choice is
expressed, serve a portion of both light and dark meat. One of the most
delicate parts of the turkey are two little muscles, lying in small
dish-like cavities on each side of the back, a little behind the leg
attachments; the next most delicate meat fills the cavities in the neck
bone, and next to this, that on the second joints. The lower part of the
leg (or drumstick, as it is called) being hard, tough and stringy, is rarely
ever helped to any one, but allowed to remain on the dish.
[Illustration]
ROAST GOOSE.
To carve a goose, first begin by separating the leg from the body, by

putting the fork into the small end of the limb, pressing it closely to the
body, then passing the knife under at 2, and turning the leg back as you
cut through the joint. To take off the wing, insert the fork in the small
end of the pinion, and press it close to the body; put the knife in at fig.
1, and divide the joint. When the legs and wings are off, the breast may
be carved in long, even slices, as represented in the lines from 1 to 2.
The back and lower side bones, as well as the two lower side bones by
the wing, may be cut off; but the best pieces of the goose are the breast
and thighs, after being separated from the drumsticks. Serve a little of
the dressing from the inside, by making a circular slice in the apron at
fig. 3. A goose should never be over a year old; a tough goose is very
difficult to carve, and certainly most difficult to eat.
FOWLS.
First insert the knife between the leg and the body, and cut to the bone;
then turn the leg back with the fork, and if the fowl is tender the joint
will give away easily. The wing is broken off the same way, only
dividing the joint with the knife, in the direction from 1 to 2. The four
quarters having been removed in this way, take off the merry-thought
and the neck-bones; these last are to be removed by putting the knife in
at figs. 3 and 4, pressing it hard, when they will break off from the part
that sticks to the breast. To separate the breast from the body of the
fowl, cut through the tender ribs close to the breast, quite down to the
tail. Now turn the fowl over, back upwards; put the knife into the bone
midway between the neck and the rump, and on raising the lower end it
will separate readily. Turn now the rump from you, and take off very
neatly the two side bones, and the fowl is carved. In separating the
thigh from the drumstick, the knife must be inserted exactly at the joint,
for if not accurately hit, some difficulty will be experienced to get them
apart; this is easily acquired by practice. There is no difference in
carving roast and boiled fowls if full grown; but in very young fowls
the breast is usually served whole; the wings and breast are considered
the best parts, but in young ones the legs are the most juicy. In the case
of a capon or large fowl, slices may be cut off at the breast, the same as
carving a pheasant.

[Illustration]
ROAST DUCK.
A young duckling may be carved in the same manner as a fowl, the legs
and wings being taken off first on either side. When the duck is full
size, carve it like a goose; first cutting it in slices from the breast,
beginning close to the wing and proceeding upward towards the breast
bone, as is represented by the lines 1