So many pupils and their husbands asked for a lecture on carving that the Boston cookery teacher wrote this manual instead. It sets out general rules for knife, fork and platter, then works joint by joint through sirloin and rib roasts, fillet of beef, legs and saddles of mutton and venison, poultry and the Thanksgiving turkey.
A practical period guide to a lost household art, by the author of the Boston Cook Book. Download the free EPUB.