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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Sheep's Tails, with Puree of Green Peas

Lay the tails in water to disgorge the blood; then blanch them, and braize them in an old braize; otherwise they are to be seasoned with carrots, onions, spices, etc. When done, drain and glaze them. Put the puree of green peas under them; do the same if you use puree of sorrel.

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