Recipes for high-class cookery : as used in the Edinburgh School of Cookery.
- Date:
- [1912]
Licence: In copyright
Credit: Recipes for high-class cookery : as used in the Edinburgh School of Cookery. Source: Wellcome Collection.
Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.
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![[ *1 ] decorate to taste. Fill the moulds with alternate layers of prawns and jelly, allowing each layer to set before putting in another. Turn out, and decorate with chopped jelly, crimped cucumber, etc. N.B.—Shrimps, cooked lobster, or neat pieces of hard-boiled eggs may be substituted for prawns.](https://iiif.wellcomecollection.org/image/b2150457x_0053.jp2/full/800%2C/0/default.jpg)
