Carving and Serving

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Product Information

Lincoln, Mrs. D. A. Boston, Roberts Brothers. 1891. 52 pages. 17.5 x 14 cm. From a Saddle of Venison to Pigeons and Partridges, Mrs. Lincoln, the author of “The Boston Cook Book”, explains in detail how to properly carve and serve all manners of meat. Covers faded, rubbed and bumped, owner’s inscription at head free endpaper. Interior crisp and clean. Orig. illustrated bevelled boards, red cloth spine, red stained edges. Good. Hardcover.