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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Veal, Breast of, Broiled

Three-parts roast a portion of the breast of veal. Take it up, score it across in even lines, and fill these with salt and cayenne and a few powdered herbs. Broil the veal over a clear fire, and turn it over from one side to the other till it is done enough. Serve on a hot dish, with piquant sauce poured over it.

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