Use a very thin-bladed, sharp knife, and shave as thin as the thinnest paper. Do not attempt to cut it across the whole piece; no matter how small the shavings are, if they are but thin.
TO LAY MEAT AND POULTRY ON THE DISH FOR THE TABLE.
Lay a sirloin of beef with the tenderloin down, and the thick end towards the left hand of the person who carves.
A loin of veal or a quarter of lamb, with the thick edge toward the carver, and the inside uppermost. A leg of veal, with the inside up, and the thick end toward the right hand. A leg of mutton or lamb in the same way. A fore quarter of lamb or a breast of veal, with the outside up, and the thick edge toward the carver. A ham, with the outside up, and the thick end toward the right hand. A turkey or goose upon the back, with the neck toward the left hand. Fowls on the back, and if there is more than one, with the legs toward the carver.
The appearance of a fowl or turkey when on the table, depends much on its having been handsomely skewered.
TO SELECT POULTRY AND PREPARE IT FOR BEING COOKED.
A young turkey has a smooth leg, and a soft bill, and if fresh, the eyes will be bright, and the feet moist. Old turkeys have scaly, stiff feet.