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.
"If obliged to cook poultry immediately after killing," says the author of a collection of French recipes, "to make it tender, do as follows. Steep it in boiling water, and feather it in the hot water; or before you kill the poultry, be it turkey or goose, make it swallow a spoonful of vinegar. These methods will make the poultry as tender as if killed some days previous to being dressed."