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Carving and Serving
The Project Gutenberg EBook of Carving and Serving, by Mrs. D. A. Lincoln This eBook is for the use of anyone anywhere at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at www.gutenberg.net
Title: Carving and Serving
Author: Mrs. D. A. Lincoln
Release Date: March 15, 2005 [EBook #15363]
Language: English
Character set encoding: ISO-8859-1
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CARVING AND SERVING
BY MRS. D.A. LINCOLN AUTHOR OF "THE BOSTON COOK BOOK"
BOSTON LITTLE, BROWN, AND COMPANY 1906
Copyright, 1886, BY MRS. D.A. LINCOLN.
University Press: JOHN WILSON AND SON, CAMBRIDGE.
CONTENTS.
PAGE
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