INTRODUCTORY CHAPTER.
CARVING.
| Page | |
| Remarks on Carving | [xxxvii] |
| No. 1. Cod’s head and shoulder (and Cod fish generally) | [xxxviii] |
| No. 2. A Turbot | [xxxviii] |
| No. 2a. Soles | [xxxviii] |
| No. 3. Salmon | [xxxviii] |
| No. 4. Saddle of Mutton | [xxxviii] |
| No. 5. A Haunch of Venison (or Mutton) | [xxxix] |
| No. 6. Sirloin or Rump of Beef | [xxxix] |
| No. 6a. Ribs of Beef | [xxxix] |
| No. 6b. A round of Beef | [xxxix] |
| No. 6c. A brisket of Beef | [xl] |
| No. 7. Leg of Mutton | [xl] |
| No. 8. Quarter of Lamb | [xl] |
| No. 9. Shoulder of Mutton or Lamb | [xl] |
| No. 10. A Sucking Pig | [xl] |
| No. 10a. A fillet of Veal | [xli] |
| No. 10b. A loin of Veal | [xli] |
| No. 11. A breast of Veal | [xli] |
| No. 12. A tongue | [xli] |
| No. 13. A calf’s head | [xli] |
| No. 14. A ham | [xlii] |
| No. 15. A pheasant | [xlii] |
| No. 16. A boiled fowl | [xliii] |
| No. 17. A roast fowl | [xliv] |
| No. 18. A partridge | [xliv] |
| No. 19. A woodcock | [xlv] |
| No. 20. A pigeon | [xlv] |
| No. 21. A snipe | [xlv] |
| No. 22. A goose | [xlv] |
| Ducks | [xlvi] |
| No. 23. A wild duck | [xlvi] |
| No. 24. A turkey | [xlvi] |
| No. 25. A hare | [xlvii] |
| No. 26. A fricandeau of veal | [xlvii] |