(Victorian) Thomas Murrey. Practical Carving.

Cloth-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, prairie chicken, etc. Near fine and bright; scarce thus.