No. 24. A Turkey

The carving of a turkey commences by taking slices off the breast, from the letters b b quite through the forcemeat, which lies under the letter a, to c c: the greater part of the flesh of the wings is thus taken off likewise. When the bird is boned and filled with sausage or other forcemeat, the breast is carved entirely across in the direction d e, nearly, or quite down to the back, which it is better not altogether to divide at first, as the appearance of the turkey is not then so good. When it has been prepared in the ordinary manner, after the breast has been disposed of, the pinions and the legs may be taken off, the first in the line from f to g, and the latter by passing the knife under it at h, and bringing it down to the joint at i j, where it must be taken off in the line shown. The whole of the joints being in form exactly like those of a fowl, may be separated in the same manner. The gizzard is more commonly eaten broiled after having been scored, and very highly seasoned with cayenne and with a sufficiency of salt, than in any other way. A slice or portion of the liver should be served with the white flesh of the turkey as far as possible.