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قراءة كتاب Carving and Serving
تنويه: تعرض هنا نبذة من اول ١٠ صفحات فقط من الكتاب الالكتروني، لقراءة الكتاب كاملا اضغط على الزر “اشتر الآن"
اللغة: English
Carving and Serving
الصفحة رقم: 1
CARVING AND SERVING
BY MRS. D.A. LINCOLN
AUTHOR OF "THE BOSTON COOK BOOK"
BOSTON
LITTLE, BROWN, AND COMPANY
1906
Copyright, 1886, BY MRS. D.A. LINCOLN.
University Press:
JOHN WILSON AND SON, CAMBRIDGE.
CONTENTS.
| PAGE | |
| GENERAL DIRECTIONS | 7 |
| SPECIAL DIRECTIONS | 15 |
| TIP OF THE SIRLOIN, OR RIB ROAST | 15 |
| SIRLOIN ROAST | 16 |
| THE BACK OF THE RUMP | 16 |
| FILLET OF BEEF OR TENDERLOIN | 17 |
| ROUND OF BEEF, FILLET OF VEAL, OR FRICANDEAU OF VEAL | 17 |
| BEEFSTEAK | 18 |
| LEG OF MUTTON OR LAMB, OR KNUCKLE OF VEAL | 19 |
| LEG OF VENISON | 20 |
| SADDLE OF MUTTON | 20 |
| SADDLE OF VENISON | 21 |
| HAUNCH OF VENISON OR MUTTON | 21 |
| LOIN OF MUTTON, LAMB, VEAL, PORK, OR VENISON | 22 |
| SHOULDER OF MUTTON OR VEAL | 22 |
| FOREQUARTER OF LAMB OR VEAL | 23 |
| NECK OF VEAL | 24 |
| BREAST OF VEAL | 24 |
| CALF'S HEAD | 25 |
| ROAST PIG | 25 |
| HAM | 26 |
| TONGUE | 27 |
| CORNED BEEF | 27 |
| CHARTREUSE, OR PRESSED MEAT | 28 |
| TO CUT UP A CHICKEN FOR A STEW OR FRICASSEE | 28 |
| BOILED FOWL OR TURKEY | 30 |
| BROILED CHICKEN | 32 |
| ROAST TURKEY | 33 |
| ROAST GOOSE | 35 |