Prawns
Three-quarters of an ounce of Flour.
Three-quarters of an ounce of Butter.
Half a gill of Fish Stock.
One spoonful of Cream.
The National Training School of Cookery's own recipes, c.1906 — high-class dishes as taught, course by course, under royal patronage.
Three-quarters of an ounce of Flour.
Three-quarters of an ounce of Butter.
Half a gill of Fish Stock.
One spoonful of Cream.