High-Class Cookery Recipes

The National Training School of Cookery's own recipes, c.1906 — high-class dishes as taught, course by course, under royal patronage.

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Guinea Fowl (Truss and cook as a fowl only)

Truss and cook as a fowl, only tie a slice of bacon on the breast or else lard it. It will take about half an hour to roast. Dish it up on a slice of buttered toast with watercress round. Hand bread sauce and Espagnole sauce.

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