Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

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Anchovy Sauce for Salmon

Incorporate with a pint of boiling melted butter a couple of tea-spoonfuls of essence of anchovies, and add cayenne and lemon-juice to suit the taste. Anchovies boned and pounded in a mortar may be substituted for essence of anchovies. Time, ten minutes. Probable cost, 6d. Sufficient, two tea-spoonfuls of the essence to a pint of sauce.

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