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Herbs, Pepper and Salt
One gill of White Wine.
One gill of Brown Stock.
Half a pint of Espagnole Sauce.
A dessertspoonful of Horse-radish.
The National Training School of Cookery's own recipes, c.1906 — high-class dishes as taught, course by course, under royal patronage.
Home › Fish › Herbs, Pepper and Salt
One gill of White Wine.
One gill of Brown Stock.
Half a pint of Espagnole Sauce.
A dessertspoonful of Horse-radish.