Carving and Serving

A practical manual focusing on the art of carving and serving food, written during the early 20th century. This instructional book primarily serves as a guide for those wanting to improve their skills in the culinary arts, specifically in the presentation of various meats and dishes. Lincoln, a prominent figure in early American cooking literature, aims to equip readers with essential techniques for household dining. In ''Carving and Serving,'' Mary J. Lincoln provides comprehensive directions on how to carve different types of meats, poultry, and fish, emphasizing both technique and presentation. The book covers a range of topics, including the best practices for slicing various joints of meat, the correct utensils needed for effective carving, and special considerations for serving dishes appealingly. Lincoln highlights the importance of understanding the anatomy of the cuts, the visual appeal of the serving method, and the etiquette associated with dining. The book's detail-oriented approach is beneficial for both novice cooks and more experienced household managers wishing to refine their skills and elevate their dining experience.