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

Larded Grouse

1 page in this part of Carving and Serving.

Larded Grouse

Turn the legs over and free them from the body. Cut slices down to the bone the entire length of the breast; then slip the knife under and…

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.