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Practical Carving

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F. A. Stokes, successor to White, Stokes, & Allen, 1887 - Carving (Meat, etc.) - 33 pages

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Common terms and phrases

backbone basting BEEF TONGUE blade blade-bone Boiled Capon BONING MEAT BOOK OF ENTREES breast-bone brisket broiled Calf's Tongue Canvas-back Duck CARVE A CANVAS-BACK CARVE A HAM Carve the left carve this joint carver carving the breast centre crisp cut slices dish divide Domestic Duck dull knife FIFTY SALADS FIFTY SOUPS fish flavor goose grain gravy guest should receive head holding the knife Insert the fork juicy left side leg is cooked leg of mutton Leg of Veal lengthwise Loin of Veal manner MURREY Murrey's own recipes neat pieces of meat place the joint platter Prairie Chicken PUDDINGS AND DAINTY Red-head Duck REMARKS ON BONING ridge rind roast beef Roast Turkey SAUCES WITH MEATS second joint separate SERVING SAUCES side bone sirloin SIT WHILE CARVING split Spring Chicken Squab STAND OR SIT steak STOKES Successor to White thick thickest end thin slices toothsome twine VALUABLE COOKING RECIPES wish-bone

Bibliographic information

QR code for Practical Carving
TitlePractical Carving
AuthorThomas Jefferson Murrey
PublisherF. A. Stokes, successor to White, Stokes, & Allen, 1887
Original fromthe University of Michigan
DigitizedJun 28, 2006
Length33 pages
  
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