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 CHOPS (a la Bretonne)

Trim six nice mutton chops, season with a tea-spoonful of salt and one of pepper, and pour a few drops of oil over each. Broil for four minutes on each side. Arrange them on a dish, and serve with half a pint of puree of white beans (see BEANS, HARICOT, PUREE OF) mingled with two table-spoonfuls of good hot meat glaze. (See GLAZE.)

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