Hand-book for the kitchen and housekeeper's guide: Containing household recipes of every description, as well as hints for the management of the storeroom, laundry, housekeeper's department, the nursery, sick-room, the toilet, family dyes . Fillet of Veal.—Carve in thin slices, from the top. Cutdeep in between 1 and 2 for the ^Breast of Veal.—Separate the ribs from A to B. Cutthe small bones as marked, D. The long ribs as C.

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Keywords: ., bookcentury1800, bookdecade1870, bookidhandbookfork, bookyear1879