Cookbooks and Cooking
GENERAL DIRECTIONS SPECIAL DIRECTIONS TIP OF THE SIRLOIN, OR RIB ROAST SIRLOIN ROAST THE BACK OF THE RUMP FILLET OF BEEF OR TENDERLOIN ROUND OF BEEF, FILLET OF VEAL, OR FRICANDEAU OF VEAL BEEFSTEAK LEG OF MUTTON OR LAMB, OR KNUCKLE OF VEAL LEG OF VENISON SADDLE OF MUTTON SADDL...
This is a difficult joint for a beginner, but after a little study and practice one may manipulate it with dexterity. Some time when a lamb stew or fricassee is to be prepared,...
1. Chapter 1GENERAL DIRECTIONS SPECIAL DIRECTIONS TIP OF THE SIRLOIN, OR RIB ROAST SIRLOIN ROAST THE BACK OF THE RUMP FILLET OF BEEF OR TENDERLOIN ROUND OF BEEF, FILLET OF VEAL, OR FRICANDE...
3. Chapter 3Place it on the platter with the head at the left and the outward curve on the farther side of the dish. Make an incision along each side of the backbone the entire length of th...
4. Chapter 4“The instruction given by Mrs. Lincoln at the Boston Cooking-School is so widely and favorably known for its thoroughness and attention to scientific and economical principles,...