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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Venison, Roebuck

The roebuck, or common roe, is of a reddish brown colour, and, though small, is elegant in shape. When plainly cooked it is not of much account, but when marinaded, larded, or jugged, it is very good. The flesh has been compared to mountain mutton.

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