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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Lamb, Braised

Bone a shoulder of lamb, fill up the opening with veal forcemeat, skewer it securely, and braise it for two hours over a slow fire. Serve on spinach or sorrel. Probable cost, about 10d. per pound. Sufficient for four or five persons.

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Lamb, Braised

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