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,