How to Cook and How to Carve. 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

New York: Dick & Fitzgerald, 1869. First Edition. Boards. Very good +. First edition, thus. 12mo; [iv pp ads], 130pp + [4pp ads]; relief printed decorative paper over boards, red, green & black; red cloth spine; front and rear pastedowns are ads; light foxing to edges and some pages; very good plus. Only one located in WorldCat in the Library of Congress. Fanciful dragons and a boar's head tableau decorate the boards. Contents include: Soups; Sauces, etc; Fish; Meats; Poutlry; Game; Vegetables; and PuddingNos, etc. Not written in the manner of modern cookbooks, the recipes are given in broad terms and often feature dishes not popular today. Under "Lamb": "How to Chose Lamb. In the fore-quarter, the vein in the neck being any other colour than blue betrays it to be stale. In the hind-quarter, try the kidney with your nose; the faintness of its smell will prove it to be stale.".