The Whitehouse Cookbook (1887)

part 1, 1, called the apron. Consult the tastes of the guests as to

which part is preferred; if no choice is expressed, serve a portion of both light and dark meat. One of the most delicate parts of the turkey are two little muscles, lying in small dish-like cavities on each side of the back, a little behind the leg attachments; the next most delicate meat fills the cavities in the ...