1887 (copyright 1886) · Boston
First edition, first printing: Carving instructions from one of the best-known names in cookery of the late 19th and early 20th centuries. This guide comes with a preliminary warning that carving cannot be taught in lectures, learned from printed diagrams, or mastered by watching someone else do it — only practice and an understanding of the internal anatomy of various pieces of meat, as well as "neatness and care," will do the trick.
Cagle & Stafford 480; Brown, Culinary Americana, 1564 (1906 ed. only). Publisher's printed paper–covered boards with blue cloth shelfback, front cover with color-printed carving image and decorative title; paper gently darkened, extremities rubbed, back cover showing minor dust-soiling. All page edges stained red. Front free endpaper with a Boston bookseller's small ticket. Pages clean. A nice copy. (Inventory #: 38145)