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.

HomeThe Principles of Cookery › Veal, Minced, with Fowl

Veal, Minced, with Fowl

The white flesh of a boiled or roast fowl is very good mixed with minced veal. It should be seasoned and flavoured in the same way. A little lean ham is always an improvement to this dish.

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