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
ROAST DUCK 36
PIGEONS 37
PARTRIDGES 37
LARDED GROUSE 38
RABBIT 38
SWEETBREADS, CHOPS, AND CUTLETS 39
FISH 39
BAKED FISH 40
SCALLOPED DISHES, MEAT PIES, ENTREES, ETC. 41
SALADS 42
VEGETABLES 42
SOUPS 43
TEA AND COFFEE 43
PIES 44
PUDDINGS 45
MOULDS OF PUDDING, CREAMS, CHARLOTTE RUSSE, ICE-CREAM, ETC. 45
FRUIT AND NUTS 46
THE THICKNESS OF SLICES 47
UTENSILS FOR CARVING AND SERVING 48
LAST BUT NOT LEAST 52

CARVING AND SERVING.

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.

This