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, an Expression of the Practical Experience of One who Has Spent Thirty Years in All Branches of Kitchen, Pantry and Storeroom Work;also as Steward and Buyer
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3ft 3ft 3ft average bacon baked beef tenderloin bill of fare boiled beef Braised bread breast brisket broiled brown sauce butcher butt capon carcass Carving roast casserole cents per pound chef cold storage cook corned beef country gravy croquette demi-glace diner dish duck eggs entree fillet fish flank steak fresh ham fricandeau fried ft ft ft garde manger garnish grade gravy half ham steak illustration inches jft jft jft kidney Lamb Chops larded liver marrow mashed meat mignon mushrooms nice noisette onions Parisienne pickle pieces pigs Pork Tenderloin Porterhouse pot roast rack recipes remove roast beef salad sell served shank sheep Short Ribs shoulder sirloin steak sirloin strip slices soup Spring Chicken Saute spring lamb stew stuffed supply sweet potatoes Sweetbreads thru tomato trimmed truffles turkey veal veal chops vegetables Virginia ham waiter