How did our Victorian-American ancestors select a turkey? How did they roast it (without a Reynold’s Oven Bag)? Were their Thanksgiving Dinner side dishes as complicated as restaurant menus made them appear?
This newspaper article, published in Vermont Journal of Windsor, Vermont, on November 30, 1889, instructs our Victorian ancestors (in the United States) how to properly carve a turkey. Picture the Thanksgiving table laden with fancy dishes, and the head of the household carving the bird from his place of honor at the head of the table.