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HOW TO DRESS WELL.
I. Introduction
II. Taste in Dress
III. Fashion in Dress
IV. Expense of Dress
V. Accessories
VI. A Few Words More
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HOW TO CARVE.
Hints on the Dinner-table
Carving
FISH.
Turbot
Cod-Fish
Salmon, &c.
Mackerel
JOINTS.
Haunch of Venison or Mutton
Saddle of Mutton
Leg of Mutton
Shoulder of Mutton
Loin of Mutton
Neck of Mutton
Fore Quarter of Lamb
Sirloin of Beef
Ribs of Beef
Round of Beef
Aitch-bone of Beef
Rump or Buttock of Beef
Tongue
Calf's Head
Loin of Veal
Fillet of Veal
Breast of Veal
Knuckle of Veal
Shoulder and Neck of Veal
Leg or Hand of Pork
Spare-rib of Pork
Ham
Sucking Pig