Twentieth century home cook book

Carving Turkey. — A turkey is carved by first taking thin slices from the breast, as at A B on each side, until the whole breast is removed. Then take off the legs, dividing the thigh from the drum-stick, and if a disjointer is at hand, use it to separate the joint. Take off the wings and separate them at the joints. Serve with dressing from C, and gravy. It is not usual to separate the bones of the rack of a turkey. A boiled turkey is carved in the same manner as a roasted one, but the trussing being different — the legs are drawn in to the body — it is somewhat more difficult. Chickens.— Barn-yard fowls are carved as is a turkey, so far as removing the joints is concerned. Then remove the merry-thought — wish-bone — by inserting the knife and passing it under the bones ; raise it, and the separation is easily effected. The breast is served generally in slices, with other parts. To divide the fowl, cut through the ribs down to the vent, turn the back uppermost, put the knife in about the center, between the neck and rump, raise the lower part firmly, but not with haste, and the separation is made. Then turn the neck or rump from you, take off the side-bones, and the carving is complete. If the fowl is a capon, the breast is sliced as in a turkey. Young fowls are generally served without slicing the breast. [illustration: Boiled fowl—breast] BOILED FOWL— BACK. PHEASANT. PARTEIDGE. Grouse, Ducks, Pheasants. — Grouse are carved like chickens. So, also, are pheasants, but none of the breast is taken with the wings. The larger ducks are carved in the same way. Partridges. — If the party is of gentlemen only, the partridges are carved by dividing the bird into halves, cutting down through the center, lengthwise. If the party is of ladies and gentlemen, separate the legs at the thigh, and divide the bird into three parts, leaving the leg and wing on each side together. The breast is then divided from the back, the breast either helped whole, or divided in two, and helped with any of the other parts. The cut shows the manner of trussing. Pigeons, etc. — The breast of ducks is the choice part, and is served in slices. Teal, widgeon and other small ducks are sometimes divided into halves, and thus PIGEON— BEEAST. PIGEON— BACK. [illustration: Roasted goose] served. Pigeon, woodcock, and the larger snipe, are sometimes divided into half, but generally served whole. The cuts show the manner of trussing pigeons, both breast and back view. The Dining-Room and Its Service. Geese. — In carving geese, follow with your knife the marks shown in the cut, A to B; remove the wings, and the legs also if required. The dressing is taken from the apron beyond B. VI. Carving Fish. All large fish are divided into slices with the fish slice. It requires more tact than knowledge. Take thin slices from the back and serve with pieces of the belly. Cod. — Cod's head and shoulders is served by taking slices across the back down to a line with the fin, serving some of the sound, which lines the back and is taken by passing the knife under the back-bone; serve also some of the liver. Flat Fish — Flat fish are served whole, if small. The larger flat fish are served in flat slices, serving a part of the fin with each piece. If too large to be served whole, serve the halves by taking out the backbone. The same rule will apply to all other fish. Serve all pan fish whole, if small enough, or cut in halves by dividing along the back-bone. Bony fish, when baked, should have the back and belly slit up, and each slice drawn gently downward, by which means less bones are served. If there is dressing, serve with the fish; also sauce. CODFISH— HEAD .VXD SHOULDERS. PAN FISH. A PIECE OF SALMON.