with the middle classes of this empire, would scarcely be a Christmas
dinner without its turkey; and we can hardly imagine an object of
greater envy than is presented by a respected portly pater-familias
carving, at the season devoted to good cheer and genial charity, his own
fat turkey, and carving it well. The only art consists, as in the
carving of a goose, in getting from the breast as many fine slices as
possible; and all must have remarked the very great difference in the
large number of people whom a good carver will find slices for, and the
comparatively few that a bad carver will succeed in serving. As we have
stated in both the carving of a duck and goose, the carver should
commence cutting slices close to the wing from, 2 to 3, and then proceed
upwards towards the ridge of the breastbone: this is not the usual plan,
but, in practice, will be found the best. The breast is the only part
which is looked on as fine in a turkey, the legs being very seldom cut
off and eaten at table: they are usually removed to the kitchen, where
they are taken off, as here marked, to appear only in a form which seems
to have a special attraction at a bachelor's supper-table,--we mean
devilled: served in this way, they are especially liked and relished.
A boiled turkey is carved in the same manner as when roasted.
[Illustration]