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Carving of Poultry in the Kitchen

A historical recipe from The Art of German Cooking and Baking Revised and Enlarged Edition, by Lina Meier (1922).

A historical recipe

The Art of German Cooking and Baking Revised and Enlarged Edition, by Lina Meier (1922). Project Gutenberg eBook #63883.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Art of German Cooking and Baking Revised and Enlarged Edition, by Lina Meier (1922). Digitised by Project Gutenberg, eBook #63883 (https://www.gutenberg.org/ebooks/63883). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Germany. Associated with Germany by the book is about German cookery (Cooking, German); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Method

  1. When poultry is the main course you cut larger pieces than if it were served in ragout, or with vegetables or as a side dish.
  2. Small birds, like quail or larks are served whole on toast and are not carved.
  3. Partridges, hazelhens, spring chickens and pigeons are cut in half when they are the main course.
  4. With a poultry shears they are cut lengthwise and the two halves placed together again and covered with a hot gravy.
  5. When they are a side dish, they are quartered and the backbones cut out.
  6. When they are fried, the breast is carved into 3 parts.
  7. Turkeys, ducks, geese, chickens, pheasants and woodcocks when fried are carved in the same way.
  8. The drumsticks or legs are cut around the hip joint and then the joint separated.
  9. The wings with some breast meat are cut off.
  10. The meat on the breast is carved from either side of the breastbone and cut into desirable pieces.
  11. When serving, place them together again to make the breast appear whole.
  12. The legs are also cut into two or three pieces and replaced before serving.
  13. TIME REQUIRED FOR BROILING, OR FOR FRYING IN A PAN WITH BUTTER, FAT OR