Carving and serving

Lincoln, Mary Johnson Bailey [Mrs. D. A. Lincoln], 1844-1921

Edité par Little, Brown, Boston, [Roberts Brothers publishers, Boston; University Press, John Wilson and Son, Cambridge], 1900, [ 1886], 1900

A propos de cet article

iv, 52 pages ; 18 cm OCLC 26521053 LCCN 07028234 LC TX881 .L73 1900 ; red cloth with paste-down illustrations ; wear to covers ; names on front endpaper ; "author of The Boston Cook Book"; Contents: Genera 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, Entrees, 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 ; "One cannot learn by simply seeing a person carve a few times. As much as any other art, it requires study ; and success is not attainable with- out much practice. There are certain rules which should be thoroughly understood ; if followed faith- fully in daily practice, they will help more than mere observation. Printed rules for carving are usually accompanied with cuts showing the position of the joint or fowl on the platter, and having lines indicating the method of cutting. But this will not be attempted in this manual, as such illustrations seldom prove helpful ; for the actual thing before us bears faint resemblance to the pictures, which give us only the surface, with no hint of what may be inside. But a more satisfactory way is to make a careful study before the material is cooked, and thus learn the exact position of every joint, bone, and muscle. Become familiar with a shoulder or a leg of mutton ; locate the joints by moving the bones in the joints, or by cutting it into sections, some time when it is to be used for a stew. Or remove the bone in the leg by scraping the meat away at either end. Learn to distinguish the different cuts of meat. The best way to learn about carving poultry and game is to cut them up for a stew or fricassee, provided care be taken not to chop them, but to disjoint them skilfully. But do not make your first effort in the art at a company dinner." ; G.

N° de réf. du vendeur 009898

Détails bibliographiques

• Titre: Carving and serving
• Éditeur: Little, Brown, Boston, [Roberts Brothers publishers, Boston; University Press, John Wilson and Son, Cambridge], 1900, [ 1886]
• Date de parution: 1900
• Reliure: Hardcover
• État de l'article: Good
• Type de livre: Book