—Cut away the leg the same as with a chicken. The leg of a turkey being larger than that of a chicken, it would be advisable to cut into slices the leg and second joint. After the leg is cut off, stick your fork into the breast-bone; hold the fork firmly with the left hand; then, with the sharp knife in your right hand, starting from the outside of the breast, proceed to cut, carefully, thin slices, until you reach the bone. Then turn, and proceed the same as before.
Serve each person with a piece of the dark and a slice of the white meat.
Should the turkey be stuffed, place a little of the stuffing on each plate. A capon, large chicken, or English pheasant should be carved the same way.
Partridges.
—In America only the breasts of the birds are generally eaten, the legs being strong and bitter. Stick your fork straight into the breast-bone; cut one slice from the outside breast; then cut close alongside of the breast-bone and around the wing, carefully pushing all the meat from off both breasts, one after the other.
Grouse.
—The grouse is generally carved the same way as the partridge.
Canvas-back Duck.
—The “King of Birds.”—The breast only is carved, served, and eaten. Stick the fork straight and firmly into the middle of the breast-bone. Commence from the neck down to the back, straight to the back-bone, and around the back; then from the point of starting, around the collar-bone. Cut the joint from off the wing. Commence cutting again from the point of starting; carefully and gently carving off the whole breast, so that no meat remains. Proceed precisely the same with the other side. When finished, there will remain only the carcass.
Red-head, black-head, mallard, teal, &c., are carved the same as the canvas-back.