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

Saddle of Venison

1 page in this part of Carving and Serving.

Saddle of Venison

Carve the same as a saddle of mutton. Serve some of the dish gravy with each portion. Venison and mutton soon become chilled, the fat…

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