(*NEW ARRIVAL*) (Victorian) Thomas Murrey. Practical Carving. French - Professional one half in each hand

one half in each hand

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including third-generation tortillerxs and acclaimed chefs

Christine Ferber in Niedermorschwihr

(*NEW ARRIVAL*) (Victorian) Thomas Murrey. Practical Carving. French - Professional one half in each handCloth backed chromolithograph boards. First Edition. NY: White, Stokes & Allen, 1887. A lovely volume in a series of 10 little cookbooks by Thomas Murrey. Murrey was a professional caterer at the Astor House, and later owned a restaurant in Washington, D. C. Carving instructions for fish and meat, including squab, English pheasant, red head duck, canvas back duck, teal duck (interesting that there are different carving instructions for each), goose,