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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HARROGATE SAUCE (for Wild-fowl)

Mix a pinch of grated lemon-rind and a chopped shallot, and pour over them a table-spoonful of lemon-juice, and a table-spoonful of mushroom or walnut ketchup, add half a tea-spoonful of powdered mace and three grains of cayenne, and let them infuse for half an hour. Mix a table-spoonful of boiling water with the gravy which comes from the fowl, put it into a saucepan with the other ingredients, and simmer for ten minutes. Add a wine-glassful of claret, strain, and serve in a tureen. Probable cost, 3d., exclusive of the wine. Sufficient for three or four persons.

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