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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MUTTON BONE JELLY (Invalid Cookery)

Take four shankbones of mutton, clean them thoroughly, and crack them. Put them in a pot with a quart of cold water and a little seasoning; let them simmer for eight to ten hours, then strain, and flavour with a little Bovril, or wine. This may be served warm as a soup, or cold as a jelly. A little lemon-juice improves the flavour.

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