An English Savory
Description
This section is from the "The National Cook Book" book, by Marion Harland And Christine Terhune Herrick. Also available from Amazon: National Cook Book
An English Savory
Broil delicate slices of breakfast-bacon, pepper lightly, touc, yet more coyly with a little made mustard, and lay each slice between two slices of Graham bread, cut thin and buttered.
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Random recipes from the book:
- Pressed Veal Or Galantine
- Carrots
- Whole-Wheat Flour
- Scalloped Calf's (Or Beef's) Brains
- Strawberry Sherbet
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