Reference > Kitchen Equipment > Scalloped Knife

Scalloped Knife

This knife is used to cut beets, carrots, turnip-rooted celery, potatoes, radishes, and turnips; in slices, round, oblong, or of any other shape; either to decorate dishes, or to be served alone or with something else, or to be fried.

The annexed cuts will give an idea of what can be done with it. It is understood that the vegetables are peeled first.

Source

Hand-Book of Practical Cookery (1884).

Print

Print recipe/article only


comments powered by Disqus