The British Cookery Book

A committee of ladies collected the receipts; the editor of the Manual of Domestic Economy arranged them — British cookery and household management, c.1864.

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Cold Roast Fowl

1291. When a cold roast fowl is to be served at a breakfast or supper party, it is often the custom to carve it up completely with a sharp knife, and then put the joints together again, keeping them in their places by means of white ribbon tied in bows. This is a very good expedient in such a case, as it prevents the exhibition of bad carving, and facilitates the rapid serving of the guests, which is essential to success in such matters.

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