IF YOU COULD DO IT IN A FOOD PROCESSOR WHO WOULDN'T?:

Carving the turkey like a 1791 gentleman (Nick Britten, 24/12/2007, Daily Telegraph)

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.

Boiled cod's head?

Posted by Orrin Judd at December 25, 2007 6:40 AM