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Table of Contents
- ROUTLEDGE'S MANUAL OF ETIQUETTE
- CONTENTS.
- I.—FIRST STEPS IN COURTSHIP.
- LADIES.
- CONSENTS REQUIRED IN CASE OF MINORS.
- LADIES.
- CONSENTS REQUIRED IN CASE OF MINORS.
- I.—FIRST STEPS IN COURTSHIP.
- HOW TO CARVE.
- TURBOT.
- COD-FISH.
- SALMON, ETC.
- MACKEREL.
- HAUNCH OF VENISON, OR MUTTON AS VENISON.
- MUTTON AND LAMB.
- SADDLE OF MUTTON OR LAMB.
- LEG OF MUTTON OR LAMB.
- SHOULDER OF MUTTON OR LAMB.
- LOIN OF MUTTON.
- NECK OF MUTTON.
- LAMB.
- FORE QUARTER OF LAMB.
- BEEF.
- SIRLOIN OF BEEF.
- RIBS OF BEEF.
- ROUND OF BEEF.
- THE AITCH-BONE, OR EDGE-BONE
- RUMP OR BUTTOCK OF BEEF.
- VEAL.
- CALF'S HEAD.
- LOIN OF VEAL
- FILLET OF VEAL.
- BREAST OF VEAL.
- KNUCKLE OF VEAL.
- SHOULDER AND NECK OF VEAL.
- LEG OR HAND OF PORK.
- SPARE-RIB OF PORK
- HAM.
- A SUCKING PIG.
- GOOSE
- TURKEY
- A FOWL.
- DUCK.
- WILD DUCK.
- PHEASANT.
- GROUSE.
- PARTRIDGE.
- WOODSTOCK OR SNIPE.
- PIGEONS.
- SMALL BIRDS.
- HARE.
- RABBIT.
- COD-FISH.
- SALMON, ETC.
- MACKEREL.
- HAUNCH OF VENISON, OR MUTTON AS VENISON.
- MUTTON AND LAMB.
- SADDLE OF MUTTON OR LAMB.
- LEG OF MUTTON OR LAMB.
- SHOULDER OF MUTTON OR LAMB.
- LOIN OF MUTTON.
- NECK OF MUTTON.
- LAMB.
- FORE QUARTER OF LAMB.
- BEEF.
- SIRLOIN OF BEEF.
- RIBS OF BEEF.
- ROUND OF BEEF.
- THE AITCH-BONE, OR EDGE-BONE
- RUMP OR BUTTOCK OF BEEF.
- VEAL.
- CALF'S HEAD.
- LOIN OF VEAL
- FILLET OF VEAL.
- BREAST OF VEAL.
- KNUCKLE OF VEAL.
- SHOULDER AND NECK OF VEAL.
- LEG OR HAND OF PORK.
- SPARE-RIB OF PORK
- HAM.
- A SUCKING PIG.
- GOOSE
- TURKEY
- A FOWL.
- DUCK.
- WILD DUCK.
- PHEASANT.
- GROUSE.
- PARTRIDGE.
- WOODSTOCK OR SNIPE.
- PIGEONS.
- SMALL BIRDS.
- HARE.
- RABBIT.
- TURBOT.
- THE END.
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