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.

Home › The Principles of Cookery › Bath Chap, Minced, with Eggs

Bath Chap, Minced, with Eggs

Make some rounds of hot buttered toast, lay one fried egg on each, and surround it with finely minced Bath chap which has been seasoned with cayenne pepper and made hot. Serve at once, garnished with watercress. Probable cost, 9d. per pound.

Read next

← Bath Chap, to CookBath Cream Cheese →