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 and the teacher of Fannie Farmer. Lincoln's milestone work, The Boston Cook Book, was issued in 1884, three years prior to the first printing of this work. Red cloth spine, with paper covered chromolithograph front and rear boards with beveled edges. Edges a bit rubbed; still, generally very good. With the bookplate of cookbook collector and founder of the Cuisinart, Carl Sontheimer. A scarce issue. [OCLC locates no copies with the 1899 imprint, but numerous for other years; not in Bitting; Cagle 480 (earlier printing); Wheaton & Kelly 3702].
Price: $100.00