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, Salt, Cayenne and Nutmeg

One pound of Veal.

One pound of fresh Pork.

Game of all kinds-Pigeons, Pheasant, Grouse, Chicken, Larks, Quails-a little of each.

Quarter of a pound of Ham, Liver Farce or

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