Jasper County Democrat, Volume 1, Number 32, Rensselaer, Jasper County, 19 November 1898 — CARVING THE TURKEY. [ARTICLE+ILLUSTRATION]

CARVING THE TURKEY.

Adepts Have Reduced the Art to an Exact Science. Something more than a sharp knife and a tender turkey is necessary to be master of the situation, when a turkey is placed before you. The adept carver has the art

of separating the joints of the bird down to such an exact science that in one minute they can cut the most gigantic turkey into pieces each a good size for a plate. Plant the fork into the turkey’s breast, and cut off the left wing. This is done with a downward swing that catches the joint The fork meanwhile, with a prong on each side of the breastbone, is held stiff and firm in the left hand.

Now press the blade of the knife downward, and remove the leg and second joint As these fall upon Jhe dish they must be lifted to a small platter to be out of the carver’s way. There should always be a warm platter near the carver.

The third move of the carver is to sHce off the breast, removing it in layers parallel to the breast bone. This makes a sHce of very good grain, better than if it were cut crosswise.

The fourth stroke is upward from ths pope’s nose so as to catch the “oyster bone” on the side. This reveals the stuffing. which can be sliced off.

The wishbone is next removed. This is done by slipping the knife under the point of the bone, after the breast is sliced off, and sweeping it downward toward the neck. A very nice pprtion of the mekl come/ with it Follow these directions and carving a fowl will not be difficult