Carving and Serving

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Roberts Brothers, 1886 - Carving (Meat, etc.) - 52 pages

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Page 52 - ... in meats; it means carefulness and inventiveness and watchfulness and willingness and readiness of appliance; it means the economy of your greatgrandmothers and the science of modern chemists; it means much tasting and no wasting; it means English thoroughness and French art and Arabian hospitality; it means, in fine, that you are to be perfectly and always, ladies...
Page 52 - It means the knowledge of all herbs, and fruits, and balms, and spices; and of all that is healing and sweet in fields and groves, and savory in meats; it means carefulness, and inventiveness, and watchfulness, and willingness, and readiness...
Page 51 - Boston cook book. / What to do and what not to do/ in cooking. / By Mrs. DA Lincoln,/ of the Boston Cooking School/ Boston: Roberts Brothers./ 1892. / [c1883, xiv, (2), 536, (42) pages 728. Salads and sauces/ by/ Thomas J. Murrey/ author of/ "Fifty soups...
Page 5 - This manual is not offered as a guide for special occasions, company dinners, etc., nor for those whose experience renders it unnecessary, or whose means allow them to employ one skilled in the art. But it is earnestly hoped that the suggestions...
Page 9 - An essential aid to easy carving, and one often overlooked, is that the platter be large enough to hold not merely the joint or fowl while whole, but also the several portions as they are detached.
Page 7 - Strength is not required, so much as neatness and care. A firm, steady hand, a cool, collected manner, and confidence in one's ability will help greatly.
Page 7 - Then, when you attempt to carve, do the best you can every time. Never allow yourself to be careless about it, even should the only spectators be your wife and children.
Page 8 - One must learn first of all to carve neatly, without scattering crumbs or splashing gravy over the cloth or platter; also to cut straight, uniform slices.

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