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 MEANING OF SOME OF THE TERMS (Sweets if served after dressed)

(2) Sweets, if served after dressed vegetables. (3) Savouries, if served after sweets. Relève is a joint of meat or fish.

The quantities allowed are one gill of soup for each person and three gills over; 1/4 lb. of fish or meat to each person.

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