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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One Bayleaf (Sprig of Thyme) (II)

A sprig of Thyme.

Three ounces of Butter.

About two pounds of Salmon. Twelve Mussels. Six Crayfish or Prawns. One gill of White Wine. Half a gill of Red Wine. One sliced Onion. A few sprigs of Parsley. Juice of half a Lemon. One tablespoonful of Cream. Six fried Bread Croûtons. Larding Bacon or Gherkins. Salt, Pepper, and grated Nutmeg. Eight stuffed new Potatoes.

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