Download or read book Carving and Serving written by Mary Johnson Lincoln and published by Boston : Roberts Brothers. This book was released on 1886 with total page 64 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Carving and Serving Classic Reprint written by Mrs. D. A. Lincoln and published by Forgotten Books. This book was released on 2017-10-23 with total page 58 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Carving and Serving Printed rules for carving are usually accompanied with cuts showing the position of the joint or fowl on the platter, and having lines indicating the method of cutting. But this will not be attempted in this man ual, as such illustrations seldom prove helpful: for the actual thing before us bears faint resemblance to the pictures, which give us only the surface, with no hint of what may be inside. It is comparatively a slight matter to carve a solid mass of lean meat. It is the bones, tough gristle, and tendons, that interfere with the easy progress of the knife. To expect any one to carve well without any conception of the internal structure of what may be placed before him is as absurd as to expect one to amputate a limb successfully who has no knowledge of human anatomy. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book How to Carve written by and published by . This book was released on 1876 with total page 21 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Wood Carving Basics written by David Sabol and published by Taunton Press. This book was released on 2008 with total page 193 pages. Available in PDF, EPUB and Kindle. Book excerpt: Book of projects designed to give beginners the experience of work in a wide number of carving styles.
Download or read book Carving and Serving written by Mary Johnson Bailey Lincoln and published by Createspace Independent Publishing Platform. This book was released on 2017-06-29 with total page 68 pages. Available in PDF, EPUB and Kindle. Book excerpt: GENERAL DIRECTIONS. "Do you teach your pupils how to carve?" "Please give us a lecture on carving; my husband says he will come if you will." I have been so frequently addressed in this way that I have decided to publish a manual on the Art of Carving. Instruction in this art cannot be given at a lecture with any profit to my pupils or satisfaction to myself. One cannot learn by simply seeing a person carve a few times. As much as any other art, it requires study; and success is not attainable without much practice. There are certain rules which should be thoroughly understood; if followed faithfully in daily practice, they will help more than mere observation. This manual is not offered as a guide for special occasions, company dinners, etc., nor for those whose experience renders it unnecessary, or whose means allow them to employ one skilled in the art. But it is earnestly hoped that the suggestions here offered will aid those who desire, at their own table in everyday home life, to acquire that ease and perfection of manner which, however suddenly it may be confronted with obstacles, will be equal to every occasion. Printed rules for carving are usually accompanied with cuts showing the position of the joint or fowl on the platter, and having lines indicating the method of cutting. But this will not be attempted in this manual, as such illustrations seldom prove helpful; for the actual thing before us bears faint resemblance to the pictures, which give us only the surface, with no hint of what may be inside. It is comparatively a slight matter to carve a solid mass of lean meat. It is the bones, tough gristle, and tendons, that interfere with the easy progress of the knife. To expect any one to carve well without any conception of the internal structure of what may be placed before him is as absurd as to expect one to amputate a limb successfully who has no knowledge of human anatomy. Some notion of the relative position of bones, joints, fat, tough and tender muscles, is the first requisite to good carving. All agree that skill in carving may be acquired by practice; and so it may. Any one can divide a joint if he cut and hack at it long enough, and so learn after a time just where to make the right cut. But a more satisfactory way is to make a careful study before the material is cooked, and thus learn the exact position of every joint, bone, and muscle. Become familiar with a shoulder or a leg of mutton; locate the joints by moving the bones in the joints, or by cutting it into sections, some time when it is to be used for a stew. Or remove the bone in the leg by scraping the meat away at either end. Learn to distinguish the different cuts of meat. The best way to learn about carving poultry and game is to cut them up for a stew or fricassee, provided care be taken not to chop them, but to disjoint them skilfully. Then, when you attempt to carve, do the best you can every time. Never allow yourself to be careless about it, even should the only spectators be your wife and children....
Download or read book How to Carve written by and published by . This book was released on 1877 with total page 21 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Carving and Serving written by Mary Johnson Bailey Lincoln and published by Createspace Independent Publishing Platform. This book was released on 2018-08-14 with total page 42 pages. Available in PDF, EPUB and Kindle. Book excerpt: Carving and Serving by Mary Johnson Bailey Lincoln GENERAL DIRECTIONS. "Do you teach your pupils how to carve?" "Please give us a lecture on carving; my husband says he will come if you will." I have been so frequently addressed in this way that I have decided to publish a manual on the Art of Carving. Instruction in this art cannot be given at a lecture with any profit to my pupils or satisfaction to myself. One cannot learn by simply seeing a person carve a few times. As much as any other art, it requires study; and success is not attainable without much practice. There are certain rules which should be thoroughly understood; if followed faithfully in daily practice, they will help more than mere observation. We are delighted to publish this classic book as part of our extensive Classic Library collection. Many of the books in our collection have been out of print for decades, and therefore have not been accessible to the general public. The aim of our publishing program is to facilitate rapid access to this vast reservoir of literature, and our view is that this is a significant literary work, which deserves to be brought back into print after many decades. The contents of the vast majority of titles in the Classic Library have been scanned from the original works. To ensure a high quality product, each title has been meticulously hand curated by our staff. Our philosophy has been guided by a desire to provide the reader with a book that is as close as possible to ownership of the original work. We hope that you will enjoy this wonderful classic work, and that for you it becomes an enriching experience.
Download or read book Carving and Serving written by D. A. Lincoln and published by Createspace Independent Publishing Platform. This book was released on 2016-02-03 with total page 44 pages. Available in PDF, EPUB and Kindle. Book excerpt: I have been so frequently addressed in this way that I have decided to publish a manual on the Art of Carving. Instruction in this art cannot be given at a lecture with any profit to my pupils or satisfaction to myself. One cannot learn by simply seeing a person carve a few times. As much as any other art, it requires study; and success is not attainable without much practice. There are certain rules which should be thoroughly understood; if followed faithfully in daily practice, they will help more than mere observation.
Download or read book Spoon written by Barn the Spoon and published by Simon and Schuster. This book was released on 2017-11-14 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: Discusses the history of spoon carving and provides tips for the craft, outlining the tools that are needed and providing instructions for making such items as a basic spoon and a turned spoon.
Download or read book Carving and Serving written by Mary Johnson Lincoln and published by . This book was released on 1910 with total page 52 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Carving and Serving written by Mary Johnson Bailey Lincoln and published by CreateSpace. This book was released on 2014-12-07 with total page 32 pages. Available in PDF, EPUB and Kindle. Book excerpt: "[...]the further side of the platter. Make an incision through the thickest part, a little way from the smaller end. Shave off in very thin slices, cutting toward the larger end and down to the bone at every slice. The knife should be very sharp to make a clean cut, and each slice should have a portion of the fat with the crisp crust. To serve it hot a second day, fill the cavity with a bread stuffing, cover it with buttered crumbs, and brown it in the oven. If it is to be served cold, brown the crumbs first and then sprinkle them over the stuffing. If this be done the edges will not dry and the symmetry of the ham is preserved. Carve as before, toward the larger end, and if more be needed, cut also from the other side of the bone. By filling the cavity again with stuffing, a ham may be served as a whole one the third time and look as inviting as when first served. Should there be two or [...]".
Download or read book Carving the Easy Way written by Lily Haxworth Wallace and published by . This book was released on 2013-10 with total page 136 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is a new release of the original 1941 edition.
Download or read book Carving and Serving written by Mrs D A Lincoln and published by . This book was released on 2021-04-19 with total page 42 pages. Available in PDF, EPUB and Kindle. Book excerpt: Book Excerpt: ...As the whole of the browned outside comes off with the first slices, divide this into small pieces, to be served if desired with the rare, juicy, inside slices.BEEFSTEAK.It may seem needless to direct one how to carve a sirloin steak, but it sometimes appears to require more skill than to carve poultry, as those who have been so unfortunate as to receive only the flank can testify.I believe most strongly, as a matter of economy, in removing the bone, and any tough membrane or gristle that will not be eaten, before cooking the steak. If there be a large portion of the flank, cook that in some other way. With a small, sharp knife cut close to the rib on each side, round the backbone, and remove the tough white membrane on the edge of the tenderloin. Leave the fat on the upper edge, and the kidney fat also, or a part of it, if it be very thick. There need be no waste or escape of juices if the cutting be done quickly, neatly, and just before cooking. Press the tenderloin--that is, the s..
Download or read book Carving Made Easy written by and published by . This book was released on 1988 with total page 14 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book How to Carve and How to Serve a Dinner Classic Reprint written by Norman L. Munro and published by Forgotten Books. This book was released on 2016-09-28 with total page 68 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from How to Carve, and How to Serve a Dinner It has been said that to the French revolution of 1792 we are indebted for the introduction of the four at - pronged fork, now made of almost any kind of metal; for as the atrocities of that fearful convulsion drove men into exile, who up to its outbreak had lived in luxury and ease, many brought with them their little stock of silver plate, the last relic of all their property. French cookery had necessitated a different instrument from our three-pronged fork. Ragouts and vegetable diet might be more readily eaten with a spoon, and probably a spoon split into four prongs was the first idea of a silver fork. In former days the office of Grand Carver was one of dignity in all] households; but that was when animals were served up who e. That office, however, no longer exists; for when the introduction of separate joints superseded the necessity of great bodily strength as well as dexterity in the carver, the host and hosts resumed the duty of assisting their guests at table. Then treatises were written on the art; and carving found its place amongst the accomplishments of polite life. Lord Chesterfield, the great teacher of the superficial polish necessitated by the artificial state of modern manners, makes the art of carving an object of para mount study to the finished man of the world. But in the middle ranks of life the modern science of carving is an accomplishment but too little studied before marriage, and consequently fre quently never properly understood; and yet how much of the comfort of a household depends upon the master and mistress's knowledge of this necessary art! Often a dinner is ruined - there is no other word to express the utter destruction of all comfort to the guests - by the ignorance of those who have to serve it out. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works."
Download or read book Vinegar Revival Cookbook written by Harry Rosenblum and published by Clarkson Potter. This book was released on 2017-08-01 with total page 162 pages. Available in PDF, EPUB and Kindle. Book excerpt: The next frontier in fermenting and home brewing is vinegar: the essential ingredient for enhancing your home cooking. Just about everyone has at least one bottle of vinegar in the pantry, but not many realize how much better the homemade kind tastes—the flavor is incomparable. And it's easy make; all you need is a bottle of your favorite alcoholic beverage, a starter (or mother of vinegar), and a few weeks of hands-off time. Vinegar Revival shows you how to use homemade or store-bought vinegar--made from apple cider, beer, wine, fruit scraps, herbs, and more--to great effect with more than 50 recipes. Here are drinks and cocktails (Strawberry Rhubarb Shrub, Switchel, and Mint Vinegar Julep), pickles (Cured Grapes and Pickled Whole Garlic), sauces and vinaigrettes (Roasted Hot Sauce and Miso-Ginger Dressing), mains and sides (Saucy Piquant Pork Chops and Roasted Red Cabbage), and dessert (Vinegar Pie and Balsamic Ice Cream). Whether you want to experiment with home brewing or just add a little zing to your meals, Vinegar Revival demystifies the process of making and tasting vinegar.
Download or read book The Meat Board Meat Book written by Barbara Bloch and published by McGraw-Hill Companies. This book was released on 1977 with total page 232 pages. Available in PDF, EPUB and Kindle. Book excerpt:
