Page
Remarks on Trussing[xxxiii]
General Directions for Trussing[xxxiii]
To truss a Turkey, Fowl, Pheasant, or Partridge, for roasting[xxxiv]
To truss Fish[xxxv]

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]

INTRODUCTORY CHAPTERS.

TRUSSING.

Trussing Needles.