carving-scissors

Updated: June 26, 2025

In serving, separate the legs and wings at the joints, then separate the breast from the lower part, and divide the breast lengthwise and crosswise. Carving-scissors are convenient for cutting any kind of broiled game or poultry. Turkeys should be carefully trussed. The wings and thighs should be brought close to the body and kept in position by skewers.

Mary Johnson Bailey Lincoln - Carving and Serving