HOW TO CARVE YOUR
THANKSGIVINC TURKEY
"TO DO THE HONORS of a table gracefully
is one of the outlines of a well-bred man/' said
Lord Chesterfield, the 18th century's most
polished gentleman. Graceful carving, first
requires a sharp-edged knife, whetted down
ward. Carvers are justified in demanding per
fectly cooked meats. Inexpertly cooked meats
are difficult.
TO SLICE THE BREAST, insert the fork astride the keel bone, then either slice down the keel bone
or up from the wing joint, the wing having been cut off much as the leg is served. In carving, the breast
of the bird should be at the carver's left. An alternative position is with the tail pointing toward the
carver. ^
TO SEVER THE BIRD'S LEG, place the knife between thigh and body and draw
the knife from left to right. The hip joint must be cut to remove the leg, which is pressed
outward with the knife and bent back with the left hand.
TO CUT THE DARK MEAT EASILY, remove the leg to
a service plate. Cut the triangular piece of meat between
thigh and drumstick, then cut the ligaments and begin to
carve small portions. Register and Tribune Syndicate Photos.