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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Pepper and Salt (Chop the suet finely mix all)

Chop the suet finely, mix all these ingredients well together, roll them up into small balls.

Poach them in boiling water for a few minutes and they are ready to serve.

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