Carving and Serving.
Boston; Cambridge: Little Brown, and Company; [Roberts Brothers, Publishers; John Wilson & Son], 1899. Octavo (18 x 14 cm.), iv, 52, [2] pages. Advertisements. Later printing; originally issued 1887. A collection of specific instructions on carving and serving various cuts of meat, including tongue, calf's head, haunch of venison, veal neck, etc. Mary Johnson Lincoln was the first principal of the Boston Cooking School and a student of Maria Parloa.....