This site is the complete 1887 book Carving and Serving, page by page as originally printed — period spelling, remedies and opinions included. About this edition →
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Introduction
2 pages
Tip of the Sirloin, or Rib Roast
1 page
Sirloin Roast
1 page
The Back of the Rump
1 page
Fillet of Beef or Tenderloin
1 page
Saddle of Mutton
1 page
Saddle of Venison
1 page
Haunch of Venison or Mutton
1 page
Shoulder of Mutton or Veal
1 page
Forequarter of Lamb or Veal
1 page
Neck of Veal
1 page
Breast of Veal
1 page
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Highlights
Haunch of Venison or Mutton
This is the leg and loin undivided, or, as more commonly called, the hind quarter.
Boston Cook-Book
A SELECTION FROM SOME OF THE MANY NOTICES BY THE PRESS. "Mrs. Lincoln, nothing daunted by the legion of cook-books already in…
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…
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…
Sirloin Roast
The backbone or thickest end should be at the right end of the dish. Carve a sirloin roast by cutting several thin slices…
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…