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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The Bones of the Larks

A few drops of Lemon-juice.

Boil the brown sauce, tomato sauce, sherry, and bones of the larks all together until reduced to half a pint; add a few drops of lemon-juice, strain through a tammy-cloth and pour over and round the larks.

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