Carving And Serving

About this eBook

Author

Lincoln, Mary J. (Mary Johnson), 1844-1921

Title

Carving and Serving

Original Publication

Boston Little, Brown, And Company 1906

Credits

Jason Isbell and the Online Distributed Proofreading Team

Language

English

LoC Class

TX: Technology: Home economics

Subject

Carving (Meat, etc.)

Category

Text

eBook-No.

15363

Project Gutenberg

https://www.gutenberg.org/ebooks/15363

Release Date

March 15, 2005

Copyright

Public domain in the USA.

Contents

1. 1.CARVING AND SERVING — BY MRS. D.A. LINCOLN — AUTHOR OF “THE BOSTON COOK BOOK” — CONTENTS.
2. 2.CARVING AND SERVING. — GENERAL DIRECTIONS.
3. 3.SPECIAL DIRECTIONS. — TIP OF THE SIRLOIN, OR RIB ROAST. — SIRLOIN ROAST. — THE BACK OF THE RUMP. — FILLET OF BEEF OR TENDERLOIN. — ROUND OF BEEF, FILLET OF VEAL, OR FRICANDEAU OF VEAL. — BEEFSTEAK. — LEG OF MUTTON OR LAMB, OR KNUCKLE OF VEAL. — LEG OF VENISON. — SADDLE OF MUTTON. — SADDLE OF VENISON. — HAUNCH OF VENISON OR MUTTON. — LOIN OF MUTTON, LAMB, VEAL, PORK, OR VENISON. — SHOULDER OF MUTTON OR VEAL. — FOREQUARTER OF LAMB OR VEAL. — NECK OF VEAL. — BREAST OF VEAL. — CALF’S HEAD. — ROAST PIG. — HAM. — TONGUE. — CORNED BEEF. — CHARTREUSE, OR PRESSED MEAT. — TO CUT UP A CHICKEN FOR A STEW OR FRICASSEE. — BOILED FOWL OR TURKEY. — BROILED CHICKEN. — ROAST TURKEY. — ROAST GOOSE. — ROAST DUCK. — PIGEONS. — PARTRIDGES. — LARDED GROUSE. — RABBIT. — SWEETBREADS, CHOPS, AND CUTLETS. — FISH. — BAKED FISH. — SCALLOPED DISHES, MEAT PIES, ENTRÉES, ETC. — SALADS. — VEGETABLES. — SOUPS. — TEA AND COFFEE. — PIES. — PUDDINGS. — MOULDS OF PUDDING, CREAMS, CHARLOTTE RUSSE, ICE-CREAM, ETC. — FRUIT AND NUTS. — THE THICKNESS OF SLICES. — UTENSILS FOR CARVING AND SERVING. — LAST BUT NOT LEAST.
4. 4.MRS. LINCOLN’S BOSTON COOK-BOOK. — WHAT TO DO AND WHAT NOT TO DO IN COOKING. — BY MRS. MARY J. LINCOLN, — NEW REVISED EDITION, including 250 additional recipes. — A SELECTION FROM SOME OF THE MANY NOTICES BY THE PRESS.

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