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Free Books / Cooking / The National Cook Book / |  |
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A Chicago Savory |
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Free Books / Cooking / The National Cook Book / | |
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A Chicago Savory |
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This section is from the "The National Cook Book" book, by Marion Harland And Christine Terhune Herrick. Also available from Amazon: National Cook Book
Carve cold corned beef so thin that it curls in following the knife. Each piece should be a translucent shaving. Arrange upon a bed of water-cresses and serve. Each person transfers a dainty shaving and a sprig of cress with thumb and finger from dish to plate.
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cookbook, meat, fish, cooking, recipes, cake, pie, icing, frosting, fudge, bread, entree, candy, side dish, pudding, cookies, beverage, dessert, soup, food
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