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 (Two pounds of Fillet of Beef)

Two pounds of Fillet of Beef.

One gill of Claret. Quarter of a pint of Water. One small Onion. Quarter of a small Carrot. Twenty Peppercorns. Twelve Button Onions. Two ounces of Sausage Meat. Half a pint of Brown Sauce.

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