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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Wild Duck, Fillets of, with Poivrade Sauce

Roast three or four wild ducks, and cut off the fillets according to the recipe already given (see WILD DUCK, FILLETS OF). Score the skin, dish the fillets in a circle, and pour over them a little poivrade sauce. Serve, and send additional sauce to table in a tureen (see POIVRADE SAUCE). Time to roast the ducks, ten to fifteen minutes. Probable cost, 4s. to 5s. per pair.

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