The Hotel Butcher, Garde Manger, and Carver: Suggestions for the Buying, Handling, Sale, and Service of Meats, Poultry and Fish for Hotels, Restaurants, Clubs and Institutions |
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Amount average bacon beef better bill boiled bone Braised bread breast broiled brown butcher butt called carcass carving cents cents per pound chef chicken choice chop cold color cook corned cover dish duck eggs English entree feet fish five flank four French fresh fried garnish give grade gravy half handle head illustration important inches joint kidney kind lamb Lamb Chops larded leaving listed loin manger meat mushrooms mutton nice pieces pigs pork portion potato pounds prepared rack remove roast roll round salt sauce Saute season sell served shank sheep Short Ribs shoulder side sirloin sirloin strip slices soup Spring Chicken standard steak stew stuffed style supply sweet Sweetbreads tenderloin trimmed turkey veal vegetables weight whole