Turkey.
—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.