Carving and Serving eBook

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Section	Page

Start of eBook	1
GENERAL DIRECTIONS 7	1
CARVING AND SERVING.	2
SPECIAL DIRECTIONS.	6
SIRLOIN ROAST.	6
THE BACK OF THE RUMP.	7
FILLET OF BEEF OR TENDERLOIN.	7
ROUND OF BEEF, FILLET OF VEAL, OR FRICANDEAU OF VEAL.	7
BEEFSTEAK.	7
LEG OF MUTTON OR LAMB, OR KNUCKLE OF VEAL.	8
LEG OF VENISON.	8
SADDLE OF MUTTON.	8
SADDLE OF VENISON.	8
HAUNCH OF VENISON OR MUTTON.	9
LOIN OF MUTTON, LAMB, VEAL, PORK, OR VENISON.	9
SHOULDER OF MUTTON OR VEAL.	9
FOREQUARTER OF LAMB OR VEAL.	9
NECK OF VEAL.	10
BREAST OF VEAL.	10
CALF’S HEAD.	10
ROAST PIG.	11
HAM.	11
TONGUE.	12
CORNED BEEF.	12
CHARTREUSE, OR PRESSED MEAT.	12
TO CUT UP A CHICKEN FOR A STEW OR FRICASSEE.	12
BOILED FOWL OR TURKEY.	13
BROILED CHICKEN.	14
ROAST TURKEY.	14
ROAST GOOSE.	16
ROAST DUCK.	16
PIGEONS.	16
PARTRIDGES.	16
LARDED GROUSE.	17
RABBIT.	17
SWEETBREADS, CHOPS, AND CUTLETS.	17
FISH.	17
BAKED FISH.	18
SCALLOPED DISHES, MEAT PIES, ENTREES, ETC.	18
SALADS.	18
VEGETABLES.	19
SOUPS.	19
TEA AND COFFEE.	19
PIES.	20
PUDDINGS.	20
MOULDS OF PUDDING, CREAMS, CHARLOTTE RUSSE, ICE-CREAM, ETC.	20
FRUIT AND NUTS.	20
THE THICKNESS OF SLICES.	21
UTENSILS FOR CARVING AND SERVING.	21
LAST BUT NOT LEAST.	23
MRS. LINCOLN’S	23
FIRST PRINCIPAL OF THE BOSTON COOKING SCHOOL	23

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Carving and Serving from Project Gutenberg. Public domain.