How to cook and how to carve
Subtitle: giving plain and easily understood directions for preparing, cooking and serving, with the greatest economy, every kind of dish, from the simplest to the most difficult : also how to carve all kinds of meat, poultry, game and fish
Publisher: Dick & Fitzgerald
Published: 1860
Place of publication: New York
Language: eng
Number of pages: 130
Subjects: American Cooking; Carving (Meat, etc.)
Notes: Includes index.

Publisher's advertising follows paging.

Cover detaching from spine; spine and illustrated paper covers attached to boards damaged and stained; page 99/100 mutilated; page 129/130 wanting; water staining and damage throughout; some pencil scribbles.

Bound in original color illustrated boards with beige cloth spine.