| [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] |
| [SADDLE OF VENISON] |
| [HAUNCH OF VENISON OR MUTTON] |
| [LOIN OF MUTTON, LAMB, VEAL, PORK, OR VENISON] |
| [SHOULDER OF MUTTON OR VEAL] |
| [FOREQUARTER OF LAMB OR VEAL] |
| [NECK OF VEAL] |
| [BREAST OF VEAL] |
| [CALF’S HEAD] |
| [ROAST PIG] |
| [HAM] |
| [TONGUE] |
| [CORNED BEEF] |
| [CHARTREUSE, OR PRESSED MEAT] |
| [TO CUT UP A CHICKEN FOR A STEW OR FRICASSEE] |
| [BOILED FOWL OR TURKEY] |
| [BROILED CHICKEN] |
| [ROAST TURKEY] |
| [ROAST GOOSE] |
| [ROAST DUCK] |
| [PIGEONS] |
| [PARTRIDGES] |
| [LARDED GROUSE] |
| [RABBIT] |
| [SWEETBREADS, CHOPS, AND CUTLETS] |
| [FISH] |
| [BAKED FISH] |
| [SCALLOPED DISHES, MEAT PIES, ENTRÉES, ETC.] |
| [SALADS] |
| [VEGETABLES] |
| [SOUPS] |
| [TEA AND COFFEE] |
| [PIES] |
| [PUDDINGS] |
| [MOULDS OF PUDDING, CREAMS, CHARLOTTE RUSSE, ICE-CREAM, ETC.] |
| [FRUIT AND NUTS] |
| [THE THICKNESS OF SLICES] |
| [UTENSILS FOR CARVING AND SERVING] |
| [LAST BUT NOT LEAST] |