The Genteel house-keepers pastime, or, The mode of carving at the table represented in a pack of playing cards by which together with the instructions in this book any ordinary capacity may easily learn how to cut up or carve in mode all the most usual dishes of flesh, fish, fowl, and baked meats, and how to make the several services of the same at the table, with the several sawces and garnishes proper to each dish of meat / set forth by the best masters in the faculty of carving and published for publick use.

Title

The Genteel house-keepers pastime, or, The mode of carving at the table represented in a pack of playing cards by which together with the instructions in this book any ordinary capacity may easily learn how to cut up or carve in mode all the most usual dishes of flesh, fish, fowl, and baked meats, and how to make the several services of the same at the table, with the several sawces and garnishes proper to each dish of meat / set forth by the best masters in the faculty of carving and published for publick use.

Publication

London :: Printed for J. Moxon,

1693.

Rights/Permissions

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Subject terms

Carving (Meat, etc.)

Cookery.

Link to this Item

https://quod.lib.umich.edu/e/eebo2/a42620.0001.001 content_copy

Cite this Item

"The Genteel house-keepers pastime, or, The mode of carving at the table represented in a pack of playing cards by which together with the instructions in this book any ordinary capacity may easily learn how to cut up or carve in mode all the most usual dishes of flesh, fish, fowl, and baked meats, and how to make the several services of the same at the table, with the several sawces and garnishes proper to each dish of meat / set forth by the best masters in the faculty of carving and published for publick use." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/A42620.0001.001. University of Michigan Library Digital Collections. Accessed May 2, 2024. content_copy

Contents

• title page
• OF CARVING In General.
  • The Office of a Carver.
• First of Fowls, answering to the suit of Diamonds.
  • To cut up the Turkey.
  • The Pullet.
  • The Capon.
  • The Chicken.
  • A Goose.
  • The Duck.
  • The Pheasant.
  • The Partridge.
  • The Teal.
  • The Pidgeon.
  • The Plover.
  • The Snite.
  • The Wood-cock.
• Secondly, Of the Flesh of Beasts, answering to the Suit of Hearts.
  • To Carve the Sir Loyn of Beef.
  • Haunch of Venison.
  • The Gammon of Bacon.
  • Shoulder of Mutton.
  • Ribs of Beef.
  • Loyn of Veal.
  • Breast of Veal.
  • Shoulder of Veal.
  • Fore-quarter of Lamb.
  • The Boars-Head.
  • The Pig.
  • The Coney.
  • The Calves-head boil'd.
• Thirdly, Of Fishes, an∣swering to the Suit of Clubs.
  • Pickled-Herring.
  • To Carve the Salmon.
  • The Pike.
  • Cods-head.
  • The Lobster.
  • The Mackrel,
  • Side of Green Fish.
• Fourthly. Of Baked Meats, answering to the suit of Spades.
  • Of Pasties and Pies in general.
  • The Venison-Pasty.
  • Red-Deer-Pie.
  • The Minc'd-Pies.
  • The Lamb-Pie.