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 › Godiveau Raised Pie

Godiveau Raised Pie

A good dish may be made by filling a raised pie with balls made of Godiveau forcemeat (see the preceding recipe), mixed with any savoury ragout, and pouring over the whole a rich sauce.

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