Clayton's Quaker Cook-Book / Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes

by H. J. Clayton

To Bone a Turkey.

Use a French boning knife, five inches in length and sharp at the point. Commence by cutting off the wings at the first joint from the breast; then the first joint from the drum-sticks, and the head, well down the neck. Next place the bird firmly on the table, with the breast down, and commence by cutting from the end of the neck, down the centre of the back, through to the bone, until you reach the Pope's nose. Then skin or peel the flesh as clean as possible from the frame, finishing at the lower end of the breast-bone.

Chickens may be boned in the same manner