The Cook Book by “Oscar” of the Waldorf

Three thousand recipes from the maitre d'hotel of the Waldorf — the hotel kitchen that taught Gilded Age America how to dine, from beef tea to watermelon with champagne.

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Roasted Fore Quarter of Mutton

Select a young fore quarter of mutton, wrap it up in sheets of well buttered paper, and put it on the spit in front of a clear fire to roast; when done place it on a dish over a puree of white beans, and serve very hot.

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