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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LAMB, BREAST OF, BRAISED (another way)

Braise a breast of lamb as in the last recipe. When sufficiently cooked, take out the bones, put the meat between two dishes, lay a weight upon the top, and let it remain until cold. Cut it into neat pieces, the size and shape of cutlets. Let these be heated in some of the liquid in which the meat was braised, glaze them, and place them in a circle on a dish, with fine green peas in the centre.

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