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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Stewed Breast of Lamb

Cut a breast of lamb into pieces, season properly with pepper and salt, and stew until tender in enough gravy to cover the meat. Thicken the sauce, pour in one wineglassful of sherry, and serve on a dish of stewed mushrooms.

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