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 Legs of a Chicken

Half a pound of Veal.

Quarter of a pound of fat Bacon.

Two tablespoonfuls of chopped Tongue Truffles. Mushrooms. Two Eggs.

Nutmeg. Cayenne and Salt.

Two ounces of Butter.

Three-quarters of a pint of Stock.

← Bread-crumbs (Trim the cutlets into a round)Chopped Truffles →