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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Two Bordeaux Pigeons (Half pint of Brown Sauce)

Half pint of Brown Sauce.

Six stoned Olives.

Six pieces of Carrot turned in the shape of an olive. Six pieces of Turnip turned in the shape of an olive.

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