Carving and Serving eBook

This eBook from the Gutenberg Project consists of approximately 41 pages of information about Carving and Serving.

GENERAL DIRECTIONS 7

Special directions 15
  tip of the sirloin, or rib roast 15
  sirloin roast 16
  the back of the rump 16
  fillet of beef or tenderloin 17
  round of beef, fillet of Veal, or Fricandeau of Veal 17
  beefsteak 18
  leg of mutton or lamb, or knuckle of Veal 19
  leg of venison 20
  saddle of mutton 20
  saddle of venison 21
  haunch of venison or mutton 21
  loin of mutton, lamb, Veal, pork, or venison 22
  shoulder of mutton or Veal 22
  forequarter of lamb or Veal 23
  neck of Veal 24
  breast of Veal 24
  Calf’s head 25
  roast pig 25
  ham 26
  tongue 27
  corned beef 27
  chartreuse, or pressed meat 28
  to cut up A chicken for A stew or fricassee 28
  boiled fowl or turkey 30
  broiled chicken 32
  roast turkey 33
  roast goose 35
  roast Duck 36
  pigeons 37

Copyrights
Project Gutenberg
Carving and Serving from Project Gutenberg. Public domain.
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