Carving and Serving
Free
Carving and Serving
By Mary Johnson Bailey Lincoln
Free
Book Description

Table of Contents
  • CARVING AND SERVING
  • CONTENTS.
    • PAGE
  • CARVING AND SERVING.
  • GENERAL DIRECTIONS.
  • SPECIAL DIRECTIONS.
    • TIP OF THE SIRLOIN, OR RIB ROAST.
      • SIRLOIN ROAST.
      • THE BACK OF THE RUMP.
      • FILLET OF BEEF OR TENDERLOIN.
      • ROUND OF BEEF, FILLET OF VEAL, OR FRICANDEAU OF VEAL.
      • BEEFSTEAK.
      • LEG OF MUTTON OR LAMB, OR KNUCKLE OF VEAL.
      • LEG OF VENISON.
      • SADDLE OF MUTTON.
      • SADDLE OF VENISON.
      • HAUNCH OF VENISON OR MUTTON.
      • LOIN OF MUTTON, LAMB, VEAL, PORK, OR VENISON.
      • SHOULDER OF MUTTON OR VEAL.
      • FOREQUARTER OF LAMB OR VEAL.
      • NECK OF VEAL.
      • BREAST OF VEAL.
      • CALF'S HEAD.
      • ROAST PIG.
      • HAM.
      • TONGUE.
      • CORNED BEEF.
      • CHARTREUSE, OR PRESSED MEAT.
      • TO CUT UP A CHICKEN FOR A STEW OR FRICASSEE.
      • BOILED FOWL OR TURKEY.
      • BROILED CHICKEN.
      • ROAST TURKEY.
      • ROAST GOOSE.
      • ROAST DUCK.
      • PIGEONS.
      • PARTRIDGES.
      • LARDED GROUSE.
      • RABBIT.
      • SWEETBREADS, CHOPS, AND CUTLETS.
      • FISH.
      • BAKED FISH.
      • SCALLOPED DISHES, MEAT PIES, ENTRÉES, ETC.
      • SALADS.
      • VEGETABLES.
      • SOUPS.
      • TEA AND COFFEE.
      • PIES.
      • PUDDINGS.
      • MOULDS OF PUDDING, CREAMS, CHARLOTTE RUSSE, ICE-CREAM, ETC.
      • FRUIT AND NUTS.
      • THE THICKNESS OF SLICES.
      • UTENSILS FOR CARVING AND SERVING.
      • LAST BUT NOT LEAST.
      • MRS. LINCOLN'S
    • SIRLOIN ROAST.
    • THE BACK OF THE RUMP.
    • FILLET OF BEEF OR TENDERLOIN.
    • ROUND OF BEEF, FILLET OF VEAL, OR FRICANDEAU OF VEAL.
    • BEEFSTEAK.
    • LEG OF MUTTON OR LAMB, OR KNUCKLE OF VEAL.
    • LEG OF VENISON.
    • SADDLE OF MUTTON.
    • SADDLE OF VENISON.
    • HAUNCH OF VENISON OR MUTTON.
    • LOIN OF MUTTON, LAMB, VEAL, PORK, OR VENISON.
    • SHOULDER OF MUTTON OR VEAL.
    • FOREQUARTER OF LAMB OR VEAL.
    • NECK OF VEAL.
    • BREAST OF VEAL.
    • CALF'S HEAD.
    • ROAST PIG.
    • HAM.
    • TONGUE.
    • CORNED BEEF.
    • CHARTREUSE, OR PRESSED MEAT.
    • TO CUT UP A CHICKEN FOR A STEW OR FRICASSEE.
    • BOILED FOWL OR TURKEY.
    • BROILED CHICKEN.
    • ROAST TURKEY.
    • ROAST GOOSE.
    • ROAST DUCK.
    • PIGEONS.
    • PARTRIDGES.
    • LARDED GROUSE.
    • RABBIT.
    • SWEETBREADS, CHOPS, AND CUTLETS.
    • FISH.
    • BAKED FISH.
    • SCALLOPED DISHES, MEAT PIES, ENTRÉES, ETC.
    • SALADS.
    • VEGETABLES.
    • SOUPS.
    • TEA AND COFFEE.
    • PIES.
    • PUDDINGS.
    • MOULDS OF PUDDING, CREAMS, CHARLOTTE RUSSE, ICE-CREAM, ETC.
    • FRUIT AND NUTS.
    • THE THICKNESS OF SLICES.
    • UTENSILS FOR CARVING AND SERVING.
    • LAST BUT NOT LEAST.
    • MRS. LINCOLN'S
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