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27 CHARTREUSE, OR PRESSED MEAT 28 TO CUT UP A CHICKEN FOR A STEW OR FRICASSEE 28 BOILED FOWL OR TURKEY 30 BROILED CHICKEN 32 ROAST TURKEY 33 ROAST GOOSE 35 ROAST DUCK 36 PIGEONS 37 PARTRIDGES 37 LARDED GROUSE 38 RABBIT 38 SWEETBREADS, CHOPS, AND CUTLETS 39 FISH 39 BAKED FISH 40 SCALLOPED DISHES, MEAT PIES, ENTREES, ETC. 41 SALADS 42 VEGETABLES 42 SOUPS 43 TEA AND COFFEE 43 PIES 44 PUDDINGS 45 MOULDS OF PUDDING, CREAMS, CHARLOTTE RUSSE, ICE-CREAM, ETC. 45 FRUIT AND NUTS 46 THE THICKNESS OF SLICES 47 UTENSILS FOR CARVING AND SERVING 48 LAST BUT NOT LEAST 52 CARVING AND SERVING. 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
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