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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Sorrel Salad

Take a quart of fresh green sorrel; pick the leaves from the stalks, but on no account cut them; wash them well, and drain and dry them thoroughly. Pile them in a salad-bowl, and send any simple salad sauce to table with them.

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