Carving And Serving (1886)

Carving and Serving is a comprehensive guidebook on the art of carving and serving food, written by Mary Johnson Lincoln and originally published in 1886. The book covers a wide range of topics related to carving and serving, including the proper use of carving knives and forks, the selection and preparation of various meats, fish, and poultry, and the presentation of dishes at the table.The book is divided into several sections, each of which focuses on a different aspect of carving and serving. The first section provides an overview of the basic tools and techniques used in carving, including the proper grip and movement of the knife, as well as tips for selecting the right knife for different types of meat.Subsequent sections cover specific types of meats, such as beef, lamb, and poultry, as well as fish and shellfish. Each section provides detailed instructions on how to prepare and carve the meat or fish, as well as tips for serving and presenting it at the table.The book also includes a section on carving fruits and vegetables, as well as a chapter on the etiquette of serving food. Throughout the book, Lincoln emphasizes the importance of cleanliness, precision, and attention to detail in the art of carving and serving.Overall, Carving and Serving is a valuable resource for anyone interested in learning the art of carving and serving food, whether for personal or professional purposes. Its clear and concise instructions, accompanied by detailed illustrations, make it an accessible and informative guidebook for both novice and experienced carvers alike.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.