Carving and Serving

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A precise guide to carving and serving by the first principal of the influential Boston Cooking School, Mrs. D. A. (Mary) Lincoln. Although you may never have to carve a saddle of venison, larded grouse, or a shoulder of mutton, this useful little volume will teach you these skills as well as more common tasks including carving a turkey, preparing various cuts of beef, and properly presenting and serving a meal. There are also some suggestions for returning civility to the dining room!No chef, enthusiastic home cook, or foodie should be without this book!