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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Scallops, Fried

Drain and dry one dozen scallops, trim away the beards, roll them in flour, and fry them in a little butter in a frying-pan, for about ten minutes. Serve hot, garnished with parsley. Probable cost, 1s. per dozen.

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Scallops, Fried

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