Carving and Serving

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Roberts Brothers, 1886 - Carving (Meat, etc.) - 52 pages
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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 11 - 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 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.
Page 10 - 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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