Carving and Serving

57 chapters

1. 1CARVING AND SERVING
2. 2AUTHOR OF “THE BOSTON COOK BOOK”
3. 3CONTENTS.
4. 4CARVING AND SERVING.
5. 5GENERAL DIRECTIONS.
6. 6SPECIAL DIRECTIONS.
7. 7TIP OF THE SIRLOIN, OR RIB ROAST.
8. 8SIRLOIN ROAST.
9. 9THE BACK OF THE RUMP.
10. 10FILLET OF BEEF OR TENDERLOIN.
11. 11ROUND OF BEEF, FILLET OF VEAL, OR FRICANDEAU OF VEAL.
12. 12BEEFSTEAK.
13. 13LEG OF MUTTON OR LAMB, OR KNUCKLE OF VEAL.
14. 14LEG OF VENISON.
15. 15SADDLE OF MUTTON.
16. 16SADDLE OF VENISON.
17. 17HAUNCH OF VENISON OR MUTTON.
18. 18LOIN OF MUTTON, LAMB, VEAL, PORK, OR VENISON.

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