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Carving and Serving

Chapter 1: CARVING AND SERVING
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About This Book

A practical household manual offers step-by-step guidance on carving and presenting meats, poultry, game, and fish, alongside advice for salads, vegetables, soups, pies, puddings, and frozen desserts. It explains the anatomy of joints, knife handling, platter arrangement, portioning, and utensil selection, and gives special directions for many cuts and fowls. Emphasis is placed on learning by study and practice, teaching children, economy in serving, and avoiding common problems caused by butchering or cooking. Practical tips cover neat, uniform slicing, serving attractive portions, preserving leftovers for future meals, and adapting technique to everyday domestic circumstances.

The Project Gutenberg eBook of Carving and Serving

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Title: Carving and Serving

Author: Mary J. Lincoln

Release date: March 15, 2005 [eBook #15363]
Most recently updated: October 7, 2021

Language: English

Original publication: Boston Little, Brown, And Company, 1906

Credits: Jason Isbell and the Online Distributed Proofreading Team

*** START OF THE PROJECT GUTENBERG EBOOK CARVING AND SERVING ***

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.

GENERAL DIRECTIONS
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