Carving and
Carving and Serving
作者：Lincoln, Mary J. (Mary Johnson), 1844-1921
体例：题 章数：59
字数：60,755 来源：Project Gutenberg
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- 原文溯源
cache/epub/15363/pg15363.txt（Project Gutenberg）
章节目录
共 59 题- CARVING AND SERVING
- CONTENTS.
- CARVING AND SERVING.
- GENERAL DIRECTIONS.
- SPECIAL DIRECTIONS.
- TIP OF THE SIRLOIN, OR RIB ROAST.
- SIRLOIN ROAST.
- THE BACK OF THE RUMP.
- FILLET OF BEEF OR TENDERLOIN.
- ROUND OF BEEF, FILLET OF VEAL, OR FRICANDEAU OF VEAL.
- BEEFSTEAK.
- LEG OF MUTTON OR LAMB, OR KNUCKLE OF VEAL.
- LEG OF VENISON.
- SADDLE OF MUTTON.
- SADDLE OF VENISON.
- HAUNCH OF VENISON OR MUTTON.
- LOIN OF MUTTON, LAMB, VEAL, PORK, OR VENISON.
- SHOULDER OF MUTTON OR VEAL.
- FOREQUARTER OF LAMB OR VEAL.
- NECK OF VEAL.
- BREAST OF VEAL.
- CALF’S HEAD.
- ROAST PIG.
- HAM.
- TONGUE.
- CORNED BEEF.
- CHARTREUSE, OR PRESSED MEAT.
- TO CUT UP A CHICKEN FOR A STEW OR FRICASSEE.
- BOILED FOWL OR TURKEY.
- BROILED CHICKEN.
- ROAST TURKEY.
- ROAST GOOSE.
- ROAST DUCK.
- PIGEONS.
- PARTRIDGES.
- LARDED GROUSE.
- RABBIT.
- SWEETBREADS, CHOPS, AND CUTLETS.
- FISH.
- BAKED FISH.
- SCALLOPED DISHES, MEAT PIES, ENTRÉES, ETC.
- SALADS.
- VEGETABLES.
- SOUPS.
- TEA AND COFFEE.
- PIES.
- PUDDINGS.
- MOULDS OF PUDDING, CREAMS, CHARLOTTE RUSSE, ICE-CREAM, ETC.
- FRUIT AND NUTS.
- THE THICKNESS OF SLICES.
- UTENSILS FOR CARVING AND SERVING.
- LAST BUT NOT LEAST.
- MRS. LINCOLN’S
- BOSTON COOK-BOOK.
- WHAT TO DO AND WHAT NOT TO DO IN COOKING.
- BY MRS. MARY J. LINCOLN,
- FIRST PRINCIPAL OF THE BOSTON COOKING SCHOOL
- A SELECTION FROM SOME OF THE MANY NOTICES BY THE PRESS.
- LITTLE, BROWN, AND COMPANY, BOSTON.