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, Stuffing For

A good stuffing can be made for roast duck by soaking bread-crumbs in port, then seasoning them with cayenne and salt. A mixture of bread-crumbs and herbs, in which tarragon predominates, may be used; a little butter should be mixed in this.

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