Carving and Serving   By: Mary Johnson Bailey Lincoln

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 SCALLOPED DISHES, MEAT PIES, ENTRÉES, ETC. 41 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

CARVING AND SERVING.

GENERAL DIRECTIONS.

"Do you teach your pupils how to carve?"

"Please give us a lecture on carving; my husband says he will come if you will."