Practical Carving (Meat and Fish)
Description for Practical Carving (Meat and Fish)
CONTENTS.
THE CARVING-KNIFE . .
TO STAND OR SIT WHILE CARVING
BEEF.
Roast Ribs of Beef. How to Hold the Knife
Sirloin of Beef
Tenderloin of Beef
Chuck-rib Roast
Miscellaneous Roasting Pieces
Porter-house Steak
Beef Tongue
MUTTON AND LAMB.
Leg of Mutton
Shoulder of Mutton
Saddle of Mutton
Saddle of Lamb
Leg of Lamb
Fore-quarter of Lamb
Lamb's Tongue .
VEAL
Leg of Veal
Fillet of Veal
Shoulder of Veal
Loin of Veal
Calf's Tongue
PORK.
Sucking Pig
Leg of Pork
Ham
POULTRY AND GAME.
Domestic Duck
Goose
Canvas-back Duck
Red-head Duck
Teal Duck
Spring Chicken. How to Select and how to Carve
Boiled Capon
Roast Turkey
Squab
English Pheasant
Prairie Chicken
FISH .
SERVING SAUCES WITH MEATS
Please follow instruction step by step until finish to get Practical Carving (Meat and Fish) for free. Enjoy It !!