Carving and Serving

Carving and Serving

What recipes are included?

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