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Carving and Serving

by Mary J. Lincoln

47 sections · Download EPUB

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  1. 1Carving and Serving
  2. 2Special Directions
  3. 3Sirloin Roast
  4. 4The Back of the Rump
  5. 5Fillet of Beef or Tenderloin
  6. 6Round of Beef, Fillet of Veal, or Fricandeau of Veal
  7. 7Beefsteak
  8. 8Leg of Mutton or Lamb, or Knuckle of Veal
  9. 9Leg of Venison — Saddle of Mutton
  10. 10Saddle of Venison
  11. 11Haunch of Venison or Mutton
  12. 12Loin of Mutton, Lamb, Veal, Pork, or Venison
  13. 13Shoulder of Mutton or Veal
  14. 14Forequarter of Lamb or Veal
  15. 15Neck of Veal
  16. 16Breast of Veal
  17. 17Calf’s Head
  18. 18Roast Pig
  19. 19Ham
  20. 20Tongue
  21. 21Corned Beef
  22. 22Chartreuse, or Pressed Meat
  23. 23To Cut Up a Chicken for a Stew or Fricassee
  24. 24Boiled Fowl or Turkey
  25. 25Broiled Chicken
  26. 26Roast Turkey
  27. 27Roast Goose
  28. 28Roast Duck
  29. 29Pigeons
  30. 30Partridges
  31. 31Larded Grouse
  32. 32Rabbit
  33. 33Sweetbreads, Chops, and Cutlets — Fish
  34. 34Baked Fish
  35. 35Scalloped Dishes, Meat Pies, Entrées, etc.
  36. 36Salads
  37. 37Vegetables
  38. 38Soups
  39. 39Tea and Coffee
  40. 40Pies
  41. 41Puddings
  42. 42Moulds of Pudding, Creams, Charlotte Russe, Ice-Cream, etc.
  43. 43Fruit and Nuts
  44. 44The Thickness of Slices
  45. 45Utensils for Carving and Serving
  46. 46Last but Not Least
  47. 47Mrs. Lincoln’s Boston Cook-Book — What to Do and What Not to Do in…

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