Carving the turkey like a 1791 gentleman

Telegraph.Co.UK ^ | 24/12/2007 | Nick Britten

[COUNTrecount]

For anyone who finds the very prospect of carving a turkey tomorrow brings them out in a sweat, help is at hand.

A 200-year-old book has recently been discovered detailing the traumas faced by the head of the table when preparing and carving the bird, and giving crucial advice on how to get it right and impress your guests.

It says manners and etiquette are vital, and the ability to carve with "ease and grace" gains great respect among fellow diners.

advertisementOn no account must the carver stand up while doing the deed, but must always have a chair high enough to do the job commandingly.

Any attempt to hack at the turkey will end in guests being "bespattered" and so should be avoided.

Choice cuts should always be handed out evenly around the table, unless people of a "superior rank" are present.

But it also reveals that turkey was not the most popular choice for Christmas dinner. It fell some way behind the favourites: a boiled cod's head or half a calf's head.

The 18th Century book, The Art of Carving, written in 1791 by Rev John Trusler, was found during a house clearance and sold by auctioneer Charles Hanson.

Mr Hanson said: "Manners, respect and simply doing things right were all the rage back then and were drilled into people in every aspect of their lives."

Mr Trusler was a prolific author whose eclectic output included everything from tips on gardening to commentaries on Hogarth engravings.

He included The Art of Carving as a lengthy appendix to The Honours of the Table, a manners guide for would-be gentlemen and ladies.

Mr Trusler was confident that "young folks unaccustomed to serving" would improve their social standing if they followed his tips.

[the gillman@blacklagoon.com]

Drumsticks are correctly eaten with the mouth. But the fingers may be used to cram it in!

[MS.BEHAVIN]

LOL
I was about to PING you to this thread~
;0)

[Humble Servant]

” Cod Head... It’s what’s for dinner. “

“...Veiled in Flesh the Codhead sea...”... have I got it right yet? More eggnog perhaps.

[mylife]

Mmmmm boiled Cod head... :0p

[Bloody Sam Roberts]

I always use the method of carving the breast where the breast remains on the bird and one slice is made down from the crest of the breastbone, along the bone...going deeply down to the wing area.
Then, holding the knife perpendicular to the breastbone, thin slices can be made that run from front to back creating numerous servings that all have a portion of the large breast meat AND the tender inner breast tender.

To each his/her own. Just keep your kife sharp!

[MS.BEHAVIN]

LOL!
YARGH!!

[mylife]

Nothing wrong with your method.
That makes a nice wide slice of breast.

Use a sharp kife!

[Bloody Sam Roberts]

I was struck watching the 1938 version of "A Christmas Carol"

Simply, the best version ever put to film IMHO.
Res ipsa loquitur.

[mylife]

Hey Sam? Did you get that bloody nickname because of the sharp kife?

Merry Christmas!

[null and void]

Fish heads fish heads
rolly polly fish heads
Fish heads fish heads
eat them up yum!

[Bloody Sam Roberts]

Did you get that bloody nickname because of the sharp knife?

Ooooooooh....low blow! I take umbrage at your inference!     =;^)

I am very skilled with a variety of blades.

And a most merry Christmas to you and yours as well!

[mylife]

:0)

Merry Christmas nav!