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asparagus backbone beef Bend the leg blade body Boston Cook-Book breast breast-bone brisket broad knife broiling cartilage carver chicken collar-bone cookery CORNED BEEF cream crisp fat culinary culinary art cut close Cut slices dinner dish divide edge entire length farther side fillets fish flank flesh side grain gristle guest halibut handle head housekeeper inches long jointer knuckle larger end leg and wing lengthwise loin manner Mayonnaise meat medium thickness middle neck person Place the fork plate platter portion practical pudding Put the fork remove the bone remove the fork ribs round rump steak saddle of mutton salad sauce second joint served whole short rib shoulder shoulder-blade side nearest side-bones SIRLOIN skewer skin slip the knife soup spoon steak stew or fricassee stuffing sugar sweetbread tail tender tenderloin thin slices tough trussed tureen turn uniform slices VEAL VENISON wing and leg wing-joint wish-bone
Page 7 - 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 - 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 9 - 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.