first edition. This little pamphlet on serving techniques predates by five years what are generally regarded to be Mexico's first published cookbooks. It explains the proper techniques for carving and serving chicken, turkey, and many other kinds of meat. This work was later republished as a chapter in "Nueva cocinera mexicana" (1841). Not in Palau, or in Bitting or Cagle's culinary bibliographies; one copy in OCLC.
