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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Roll, Forced

Take a rasped French roll, cut a lid off one end, and scoop out the crumb. Make a ragout or hash of pigeon, veal, beef, or sweetbreads, or anything else at hand; fill the roll with it while warm; put on the top; fasten it with a little white of egg; dip the roll in milk, and fry in plenty of hot lard or butter.

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