How to carve every joint on the table, 1887 — from the woman who wrote the Boston Cook Book, cut by cut.

Forequarter of Lamb or Veal

1 page in this part of Carving and Serving.

Forequarter of Lamb or Veal

This is a difficult joint for a beginner, but after a little study and practice one may manipulate it with dexterity. Some time when a lamb…

Rights & ReuseThe complete text of Carving and Serving (1887) is in the public domain in the United States — like all works published before 1928 — and is free to read, download, quote, teach from, and reuse. This digital edition (its transcription, restored images, and site design) is © 2026 PhotoOpAI, and any editorial commentary we add is clearly marked as ours; the underlying public-domain text carries no such restriction.