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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Foie Gras Toast

Cut two or three slices of buttered toast into finger-lengths about one inch wide. Spread them over with foie gras about a quarter of an inch thick; dust a little cayenne pepper over; put into the oven for a few minutes, and serve very hot.

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Foie Gras Toast

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