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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SHRIMP SAUCE (M. Ude's recipe)

Put into a stewpan a quarter of a pound of fresh butter, a tea-spoonful of flour, a small glassful of water, some salt and pepper, and a spoonful of the essence of anchovies; put this on the stove. As soon as the sauce is thick take it off, and put in half a pint of shelled shrimps, after having washed them well. Never neglect to season sauces; without seasoning the best cookery is good for nothing.

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