The HOTEL BUTCHER, GARDE MANGER and CARVER
TH EL BUTCHER, GARDE MANAGER AND CARVER: SUGGESTIONS... Frank Rivers m ed by Google The HOTEL BUTCHER, GARDE MANGER and CARVER By FRANK RIVERS Suggestions for the Buying, Handling, Sale, and Service of Meats, Poultry and Fish for Hotels, Restaurants, Clubs, and Institutions An Expression of the Practical Experience of One Who has Spent Thirty Years in All Branches of Kitchen, Pantry and Store- room Work; Also as Steward and Buyer. The Book Supplemented with Gleanings from the pages of THE HOTEL MONTHLY. Copyright 1916, by Frank Rivers PUBLISHED BY THE HOTEL MONTHLY PRESS 443 SOUTH DEARBORN STREET, CHICAGO, ILL. : ' • - ; : i To the Header If we are to work well, we must think well. This book may not accomplish all the prac- tical ends possible, but it is hoped it will help the reader to think and work along right lines. Those who think right may be best trusted to do right. I wi>h to thank and acknowledge my indebt- edness for information and courtesies received by me in compiling this book from the following firms and persons: The Morris Packing Co., Chicago. The Sherman Hotel Co., Chicago. The Hotel Monthly, Chicago. Mr. John Tellman, St. Louis. Albert Pick & Co., Chicago. W. M. Walker & Co.. fish dealers. Chicago. Armour Packing Co., Chicago. Magner-Winslow Provision Co., Chicago. Irwin Bros., meat dealers, Chicago. Mr. L. Wilson, Harvey system, Chicago. J. L. Oxley & Co., veal and poultry, Chicago. Cohen & Co., Chicago. John G. Neumeister Co., Chicago. Fuaxk Rivkks. J L 6 -I 7. 7 THE HOTEL BUTCHER, GARDE MANGER £ CARVER SUGGESTIONS FOR THE BUYING, HANDLING, SALE, AND SERVICE OF MEATS FOR HOTELS, RESTAURANTS, CLUBS AND INSTITUTIONS-^ Frank Rivers INTRODUCTORY REMARKS Generally the chef does the butchering in hotels I have made a life-time study of meats and that do not employ a professional butcher; or the service of meat foods in lintels, restaurants he will have it done by one of his cooks that and clubs, and have attained a degree of profi- has a special fitness or knowledge of the work.
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