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

Shoulder of Mutton or Veal

1 page in this part of Carving and Serving.

Shoulder of Mutton or Veal

Place it on the platter with the thickest part up. From the thickest part cut thin slices, slanting down to the knuckle; then make several…

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