Carving and Serving by Mrs. D. A. Lincoln


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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

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




Produced by Jason Isbell and the Online Distributed
Proofreading Team. (www.pgdp.net)





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 DUCK 36
PIGEONS 37
PARTRIDGES 37
LARDED GROUSE 38
RABBIT 38
SWEETBREADS, CHOPS, AND CUTLETS 39
FISH 39
BAKED FISH 40

SALADS 42
VEGETABLES 42
SOUPS 43
TEA AND COFFEE 43
PIES 44
PUDDINGS 45
MOULDS OF PUDDING, CREAMS, CHARLOTTE RUSSE, ICE-CREAM, ETC. 45
FRUIT AND NUTS 46
THE THICKNESS OF SLICES 47
UTENSILS FOR CARVING AND SERVING 48
LAST BUT NOT LEAST 52

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