Be very careful, in cutting down the breastbone, not to break through the skin.
The entire meat will now be free from the bones, save the pieces remaining in legs and wings.

Cut out these, and remove all sinews.

Spread the turkey skin-side down on the board.

Cut out the breasts, and cut them up in long, narrow pieces, or as you like.

Chop fine a pound and a half of veal or fresh pork, and a slice of fat ham also.