Carving and Serving

First divide or carve what you have to serve, and then offer the choice to your guests. " To carve and serve decently and in good order " is indeed mainly the duty of the host; but there is sometimes an unfortunate lack of skill on the ...

Carving and Serving

Published in 1891 by Mrs. D. A. Lincoln, author of ""The Boston Cook Book,"" this volume concentrates on meat, providing recipes and instructions for the proper prepartion, carving, and serving of all types of meat and meat products.

Carving and Serving

Carving and Serving


Carving and Serving

We are delighted to publish this classic book as part of our extensive Classic Library collection. Many of the books in our collection have been out of print for decades, and therefore have not been accessible to the general public.

Carving and Serving

Carving and Serving By Mary Johnson Bailey Lincoln GENERAL DIRECTIONS. "Do you teach your pupils how to carve?" "Please give us a lecture on carving; my husband says he will come if you will." I have been so frequently addressed in this way that I have decided to publish a manual on the Art of Carving. We are delighted to publish this classic book as part of our extensive Classic Library collection. Many of the books in our collection have been out of print for decades, and therefore have not been accessible to the general public. The aim of our publishing program is to facilitate rapid access to this vast reservoir of literature, and our view is that this is a significant literary work, which deserves to be brought back into print after many decades. The contents of the vast majority of titles in the Classic Library have been scanned from the original works. To ensure a high quality product, each title has been meticulously hand curated by our staff. Our philosophy has been guided by a desire to provide the reader with a book that is as close as possible to ownership of the original work. We hope that you will enjoy this wonderful classic work, and that for you it becomes an enriching experience.

Mrs Lincoln s Boston Cook Book

Price , 60 cents , “ Carving and Serving , " by Mrs. D. A. Lincoln , author of the “ Boston Cook Book , ” is a little ... with the right hand to carve and dissect , or disjoint , the entire fowl ready to be helped to admiring guests !

Mrs  Lincoln s Boston Cook Book


Carving and Serving

We are delighted to publish this classic book as part of our extensive Classic Library collection. Many of the books in our collection have been out of print for decades, and therefore have not been accessible to the general public.

Carving and Serving

Carving and Serving by Mary Johnson Bailey Lincoln GENERAL DIRECTIONS. "Do you teach your pupils how to carve?" "Please give us a lecture on carving; my husband says he will come if you will." I have been so frequently addressed in this way that I have decided to publish a manual on the Art of Carving. Instruction in this art cannot be given at a lecture with any profit to my pupils or satisfaction to myself. One cannot learn by simply seeing a person carve a few times. As much as any other art, it requires study; and success is not attainable without much practice. There are certain rules which should be thoroughly understood; if followed faithfully in daily practice, they will help more than mere observation. We are delighted to publish this classic book as part of our extensive Classic Library collection. Many of the books in our collection have been out of print for decades, and therefore have not been accessible to the general public. The aim of our publishing program is to facilitate rapid access to this vast reservoir of literature, and our view is that this is a significant literary work, which deserves to be brought back into print after many decades. The contents of the vast majority of titles in the Classic Library have been scanned from the original works. To ensure a high quality product, each title has been meticulously hand curated by our staff. Our philosophy has been guided by a desire to provide the reader with a book that is as close as possible to ownership of the original work. We hope that you will enjoy this wonderful classic work, and that for you it becomes an enriching experience.

American Poultry Journal

In her admirable little side , and slice the whole of the moved before the dish is brought to monograh , “ Carving and Serving , ” breast before the fork , being careful the table . Mrs. D. A. Lincoln , of the Boston to take a portion ...

American Poultry Journal


Mrs Allen on Cooking Menus Service

CHAPTER XXXIX THE FINE ART OF CARVING AND SERVING THERE are specially shaped knives for each specific kind of carving . For roasts the large meat carver is best . A carving set consists of a knife with blade about nine inches long and ...

Mrs  Allen on Cooking  Menus  Service


Modern cookery Fourteenth edition to which are added directions for carving

In carving this most excellent fish , the rich gelatinous skin attached to it , and a portion of the thick part of the fins should be ... The more elegant mode of serving these , and the usual one at good tables , is to raise the flesh ...

Modern cookery     Fourteenth edition  to which are added directions for carving


The Christian Union

To carve a loin of veal begin at the smaller end and HOW TEDDY CUT THE PIE . cut the ribs apart . ... Many feel it necessary that the carving and serving should be well done when they have company , but of told a short time since ...

The Christian Union


Practical Cookery and the Etiquette and Service of the Table

Ritchen, service from Knife and fork, use o Lamb, carving leg of Laying the cover . ... Menus, writing Napkin: cocktail service ... use of Nut or bonbon dishes ... .4 Order of service for formal 421 dinners .

Practical Cookery and the Etiquette and Service of the Table


The Table

Tame duck , duckling , goose , & c . , are carved as a chicken , unless they are over four or five pounds , then they ... Fillet is carved straight , in as many pieces as desired , but when serving , the cut part should always be served ...

The Table


The Housewife s Library

Carving Fish.This is more a serving than a carving . The meat of fish is usually so tender that cutting is unnecessary . Skillful separation of the flakes is what is needed . A silver knife , or fish slice , and a silver fish fork ...

The Housewife s Library


Good Housekeeping

Original in Goon HOUSEKEEPING . tempting , and should be cut across and the slices taken from CARVING . * each side with a portion of the fat which is at the root . How To Do IT EASILY , GRACEFULLY AND ECONOMICALLY .

Good Housekeeping


Official Gazette of the United States Patent and Trademark Office

... KITCHEN CUTLERY : NAMELY , PARING KNIVES , CARVING KNIVES , STEAK UTILITY KNIVES , CHEF'S KNIVES , BREAD KNIVES AND SANDWICH KNIVES ( U.S. CL . 23 ) . CLASS 21 - HOUSEWARES AND GLASS FOR SERVING PIECES ; NAMELY , LADLES , PIE SERV .

Official Gazette of the United States Patent and Trademark Office


The Gourmet s Host

The Role of Classic Cuisine and Service in Restaurant Management Paul O. Huebener ... 129 Carving a Roast Duck for Two 133 Carving a Roast Pheasant for Two 138 Carving and Serving Wild Duckling à la Presse 143 Carving and Serving Wild ...

The Gourmet s Host


The Ladies Garland

The carving and serving were But as the judge was of a singular turn in not yet finished , when he expected the clean almost everything , and had taken a fancy plate , and when the landlady arrived at the that ...

The Ladies  Garland


Modern Cookery

In preparing meat for the table , and in laying out the table , reference ought to be had to the carving department - a very onerous one to all ... As fish is the first thing to be carved , or served , we shall first speak of it .

Modern Cookery


Sweet and Clean

The courtesy literature of this period was very detailed in its instructions on carving and serving at table, and many references to cleanliness described how a young boy was to provide it for the gentleman he was attending.

Sweet and Clean

Sweet and Clean? challenges the widely held beliefs on bathing and cleanliness in the past. For over thirty years, the work of the French historian, George Vigarello, has been hugely influential on early modern European social history, describing an aversion to water and bathing, and the use of linen underwear as the sole cleaning agent for the body. However, these concepts do not apply to early modern England. Sweet and Clean? analyses etiquette and medical literature, revealing repeated recommendations to wash or bathe in order to clean the skin. Clean linen was essential for propriety but advice from medical experts was contradictory. Many doctors were convinced that it prevented the spread of contagious diseases, but others recommended flannel for undergarments, and a few thought changing a fever patient's linens was dangerous. The methodology of material culture helps determine if and how this advice was practiced. Evidence from inventories, household accounts and manuals, and surviving linen garments tracks underwear through its life-cycle of production, making, wearing, laundering, and final recycling. Although the material culture of washing bodies is much sparser, other sources, such as the Old Bailey records, paint a more accurate picture of cleanliness in early modern England than has been previously described. The contrasting analyses of linen and bodies reveal what histories material culture best serves. Finally, what of the diseases-plague, smallpox, and typhus-that cleanliness of body and clothes were thought to prevent? Did following early modern medical advice protect people from these illnesses?

The Low Carb Diabetes Solution Cookbook

Melt in the butter, season with salt and pepper, and serve with your steak. 115 SIRLOIN WITH ANAHEIM-LIME MARINADE This has a ... Let your steak rest for 5 minutes before carving and serving. 116 2 pounds (900 g) sirloin steak, trimmed, ...

The Low Carb Diabetes Solution Cookbook

The low-carb lifestyle continues to be a popular choice among those trying to lose weight through the ketodiet, resolve insulin resistance, and combat pre-diabetes and Diabetes. Those in the gluten-free and Paleo/Primal diet communities are also searching for recipes with that, help the gut, work with their lifestyle and benefit their health. Foods that are high in fat and low in carbs are, in some cases, just what the doctor ordered. Bestselling low-carb author and advocate, Dana Carpender, strips away the carbohydrates (grains and starches) and reveals 200 of her best ultra-low carb recipes for those who are looking to take their low-carb lifestyle to the next level. These recipes have been recipes updated to be Paleo/Primal-friendly, featuring no artificial sweeteners, gluten, or other processed ingredients. The official cookbook of HEAL Diabetes and Medical Weight Loss Centers, founded by Dr. Eric Westman, this book has 200 recipes to jumpstart your nutrition and get you on the path to a healthier, happier you.